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Apple Pecan Cake with Caramel Glaze

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A moist and flavorful Apple Pecan Cake with warm fall spices, crunchy pecans, and a rich caramel glaze, perfect for special occasions or cozy gatherings.

Ingredients

1½ cups cooking oil

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

3½ cups Granny Smith apples, peeled and chopped

1 cup chopped pecans

¾ cup unsalted butter (for glaze)

1 cup light brown sugar (for glaze)

¼ cup whole milk (for glaze)

1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-12 cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, beat together the oil and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chopped apples and pecans until evenly distributed throughout the batter.
  6. Pour the batter into the prepared Bundt pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the caramel glaze. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
  8. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Pour the warm caramel glaze over the cake, allowing it to soak in.

Notes

  • For gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • Omit pecans for a nut-free cake.
  • Use dairy-free butter and milk alternatives to make the glaze dairy-free.
  • Add a pinch of ground cloves or allspice to dry ingredients for extra spice.
  • Toss chopped apples in flour before folding to prevent sinking.
  • Store cake in an airtight container at room temperature up to 3 days.
  • Reheat slices in microwave for 15-20 seconds.
  • Freeze wrapped cake for up to 3 months.
  • Simmer glaze longer for thicker consistency.
  • Store-bought caramel sauce can be used as a shortcut.

Nutrition

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