Apple Pecan Caramel Glaze Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
360 ml cooking oil
02 -
400 g granulated sugar
03 -
4 large eggs
04 -
375 g all-purpose flour
05 -
1 teaspoon baking soda
06 -
0.5 teaspoon ground cinnamon
07 -
1 teaspoon salt
08 -
2 teaspoons vanilla extract
09 -
450 g Granny Smith apples, peeled and finely chopped (approx. 3-4 apples)
10 -
100 g pecans, finely chopped
→ Caramel Glaze
11 -
170 g unsalted butter
12 -
220 g light brown sugar
13 -
60 ml whole milk
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 163°C. Grease and flour a tube pan or two loaf pans to prevent sticking.
02 -
In a large mixing bowl, mix cooking oil, granulated sugar, and eggs. Beat until smooth and creamy.
03 -
In a separate bowl, sift together all-purpose flour, baking soda, cinnamon, and salt. Gradually add dry blend to wet mixture, mixing gently until just combined.
04 -
Stir in vanilla extract. Fold in chopped apples and pecans until evenly distributed.
05 -
Pour batter into prepared pan(s). Bake at 163°C for approximately 1 hour. Test for doneness with a toothpick after 50 minutes, continuing to bake until the center is set and the toothpick emerges clean.
06 -
While cake cools, melt butter in a small saucepan over low heat. Stir in brown sugar and milk. Bring mixture to a gentle boil, reduce to simmer, stirring constantly for 10 minutes until slightly thickened. Remove from heat and stir in vanilla extract. Let cool briefly until pourable.
07 -
Pour warm caramel glaze evenly over the cooled cake, allowing it to drip down the sides. Slice and serve.
# Notes:
01 -
Allow the cake to cool slightly before glazing to prevent the sauce from soaking entirely into the crumb.