Top a just-baked apple pecan cake with a warm caramel glaze.
Detailed Directions:
1. Set the Oven to 325°F (163°C): Get your oven ready to bake. If you want your cake to bake evenly and rise correctly, this is the temperature you need.
2. In a big mixing basin, add four large eggs, two cups of granulated sugar, and three quarters of a cup of vegetable oil. Combine all of the ingredients and blend until smooth, using an electric mixer or a whisk. When the sugar and eggs are fully combined, the mixture will be pale and rather thick.
3. Get the Dry Ingredients Ready: Mix 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of sea salt in a separate dish. To keep the dry ingredients light and uniform in texture when baked, sift them.
4. Mix the Moist and Dry Elements:
Stirring carefully, add the dry ingredients to the wet mixture in a slow, steady stream until just mixed. Overmixing will result in a thick cake, so be cautious. Add the two tablespoons of vanilla extract and whisk until the batter is smooth.
5. Gently mix in the 3 1/2 cups of diced Granny Smith apples and 1 cup of chopped pecans until well combined. The apples provide a touch of sweetness and natural juices, while the pecans give it a satisfying crunch. Before adding the apples and pecans to the batter, make sure they are spread equally.
Step 6: Get the Pan Ready: Coat a tube pan or two cake pans with grease and flour to keep them from sticking. Evenly distribute the batter into the pans you've prepared.
7. Bake the Cake: After preheating the oven, put the pan(s) in there and bake for around 60 minutes. Place a toothpick into the middle of the cake after 50 minutes to see whether it's cooked through. The cake is done when it leaves behind just crumbs or a clean surface. Cake pans may bake more quickly than tube pans, so make sure to check on them at 50 minutes.
Eighth, Get the Caramel Glaze Ready:
You may whip up the caramel glaze while the cake cools. Melt 1/3 cup of unsalted butter in a small saucepan over medium heat. While the liquid is coming to a low boil, stir in half a cup of light brown sugar and half a cup of milk. Keep stirring and cooking for another two or three minutes, or until the glaze becomes somewhat thicker. Take the pan off the stove and mix in the vanilla essence, using 1 teaspoon.
Make a Glaze:
After 10 minutes, move the cake to a wire rack to cool completely. After the cake has cooled, pour the warm caramel glaze over it and let it sink in. Before serving, ensure that the cake has cooled completely.
Recommended Serving Sizes:
Icing on the cake: To make it extra decadent, serve a scoop of vanilla ice cream with a piece of apple pecan cake.
Great for the season: The soothing texture and toasty tastes of this cake make it a great option for autumn events.
Methods for Making the Finest Apple Pecan Cake:
Granny Smith apples, which are naturally sour, are an ideal choice for this recipe since they counteract the sugary cake and glaze.
Don't Forget the Glaze: Caramel glaze elevates the cake's taste with its rich, sweet finish.
Make sure the cake isn't overbaked by checking on it early on; this is particularly i
