Caramel Pecan Apple Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
100 g pecans, finely chopped
02 -
2 teaspoons vanilla extract
03 -
1 teaspoon salt
04 -
0.5 teaspoon ground cinnamon
05 -
1 teaspoon baking soda
06 -
375 g all-purpose flour
07 -
4 large eggs
08 -
400 g granulated sugar
09 -
360 ml cooking oil
10 -
450 g Granny Smith apples, peeled and chopped small (about 3 to 4 apples)
→ Caramel Glaze
11 -
1 teaspoon vanilla extract
12 -
60 ml whole milk
13 -
220 g light brown sugar
14 -
170 g unsalted butter
# Instructions:
01 -
Crank your oven up to 163°C. Lightly oil and flour your tube or loaf pans so nothing sticks later.
02 -
Add vanilla to the bowl. Toss in all the apples and pecans and fold until they're everywhere in the mix.
03 -
Combine sugar, cooking oil, and eggs in your big bowl. Beat it until the mix looks creamy and smooth.
04 -
In a new bowl, sift salt, cinnamon, baking soda, and flour. Slowly add your dry ingredients to the wet, and mix softly—don't overdo it.
05 -
While your cake cools, melt the butter in a little pan on gentle heat. Mix in the brown sugar and milk, stir it all the time. Let it bubble, then turn it down and simmer for about 10 minutes till it thickens just a bit. Pull it off the heat, add the vanilla, and let the sauce cool a little till it's good for pouring.
06 -
Put your batter in the pans you prepped. Slide them into the oven for around 1 hour. After about 50 minutes, poke the center with a toothpick. If it comes out clean, you're good. If not, keep baking until it does.
07 -
Drizzle all that lovely, warm caramel over your cooled cake so it runs down the edges. Cut a slice and dig in.
# Notes:
01 -
Wait a bit for the cake to cool before you pour the glaze, or it'll all just soak right in and disappear.