Description
This Apple Pecan Cake combines the tartness of Granny Smith apples, the crunch of pecans, and the richness of a caramel glaze. It’s a perfect dessert for fall and beyond.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups peeled and finely chopped Granny Smith apples
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk flour, baking soda, cinnamon, and salt.
- In another bowl, mix sugar and oil. Beat in eggs one at a time. Stir in vanilla.
- Gradually add dry ingredients to wet ingredients. Fold in apples and pecans.
- Pour batter into the pan and bake for 45–50 minutes or until a toothpick comes out clean.
- For the glaze, melt butter in a saucepan. Add brown sugar and cream, stirring constantly. Let boil for 1 minute. Stir in vanilla.
- Poke holes in the warm cake and pour glaze over it. Let cool before serving.
Notes
- Use Granny Smith apples for tartness or substitute with Honeycrisp for a sweeter flavor.
- Walnuts can be used instead of pecans.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American