Caramel Apple Pecan (Print)
Deliciously soft, this dessert combines tart apples with a nutty crunch, all wrapped in a golden caramel glaze that’s hard to resist.
# Ingredients:
01 -
1 cup plus ½ cup of canola oil or vegetable oil.
02 -
Two cups granulated sugar.
03 -
Four eggs, brought to room temperature.
04 -
Three cups of all-purpose flour.
05 -
One teaspoon baking soda.
06 -
A pinch more than half a teaspoon of cinnamon.
07 -
One teaspoon salt that's used for cooking.
08 -
Two teaspoons of pure vanilla.
09 -
Three and a half cups of diced, peeled tart green apples.
10 -
One cup of pecans, roughly chopped.
11 -
¾ cup unsalted butter, for the topping sauce.
12 -
A packed cup of light brown sugar, for the topping sauce.
13 -
¼ cup of whole milk for the sauce.
14 -
One teaspoon vanilla extract, for the topping.
# Steps:
01 -
Set your oven to 325°F. Prep a tube pan or two loaf pans by greasing and dusting with flour.
02 -
Combine eggs, oil, and sugar. Blend everything until silky smooth.
03 -
In a separate bowl, stir together flour, salt, cinnamon, and baking soda.
04 -
Add the dry ingredients to the wet mix a little at a time. Stir until just blended, then toss in the chopped apples, pecans, and vanilla.
05 -
Pour batter into your prepped pan. Bake for around an hour, but start checking after 50 minutes with a toothpick.
06 -
In a pot, melt the butter, then toss in the brown sugar and milk. Let it boil gently for 10 minutes, stirring frequently. Remove from heat and stir in vanilla.
07 -
Pour the warm glaze on the cake once it's cooled down just a bit. Let it drip naturally down the edges.
# Notes:
01 -
Use a toothpick to make sure the cake's done before pulling it out of the oven.
02 -
Allow the cake to cool off a little before you drizzle the syrupy glaze.
03 -
This works great in a single big pan or two smaller loaf pans.