1. Preheat the Oven:
Preheat your oven to 325°F (163°C). This temperature ensures that your cake bakes evenly and rises properly.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine 3/4 cup of vegetable oil, 2 cups of granulated sugar, and 4 large eggs. Use an electric mixer or a whisk to blend these ingredients until the mixture is smooth and well combined. The mixture should be slightly thick and pale, indicating that the eggs and sugar have been well incorporated.
3. Prepare the Dry Ingredients:
In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of sea salt. Sifting the dry ingredients helps keep them light and ensures an even texture in the baked cake.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix, as this can make the cake dense. Once the batter is smooth, stir in the 2 teaspoons of vanilla extract.
5. Fold in Apples and Pecans:
Gently fold in the 3 1/2 cups of diced Granny Smith apples and 1 cup of chopped pecans. The apples add moisture and a fruity flavor, while the pecans provide a delightful crunch. Ensure that the apples and pecans are evenly distributed throughout the batter.
6. Prepare the Pan:
Grease and flour a tube pan or two cake pans thoroughly to prevent sticking. Pour the batter into the prepared pan(s), spreading it evenly.
7. Bake the Cake:
Place the pan(s) in the preheated oven and bake for about 60 minutes. After 50 minutes, test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If using cake pans, check the cake at 50 minutes, as they may bake faster than a tube pan.
8. Prepare the Caramel Glaze:
While the cake cools, make the caramel glaze. In a small saucepan, melt 1/3 cup of unsalted butter over medium heat. Stir in 1/2 cup of light brown sugar and 1/2 cup of milk, bringing the mixture to a gentle boil. Continue to stir and cook for 2-3 minutes until the glaze thickens slightly. Remove from heat and stir in 1 teaspoon of vanilla extract.
9. Glaze the Cake:
Once the cake has cooled for 10 minutes, transfer it to a wire rack. Drizzle the warm caramel glaze over the top of the cake, allowing it to soak in. Let the cake cool completely before serving.
Serving Suggestions:
With Ice Cream: Serve a slice of Apple Pecan Cake with a scoop of vanilla ice cream for an indulgent treat.
Perfect for Fall: This cake is an excellent choice for fall gatherings, with its warm flavors and comforting texture.
Tips for the Best Apple Pecan Cake:
Use Tart Apples: Granny Smith apples are perfect for this recipe because their tartness balances the sweetness of the cake and glaze.
Don’t Skip the Glaze: The caramel glaze adds a rich, sweet finish that enhances the overall flavor of the cake.
Check for Doneness: Be sure to check the cake early, especially if you’re using cake pans, to avoid overbaking.
ADVERTISEMENT
