Apple Pecan Cake with Caramel Sauce

Ingredients

1½ cups of cooking oil

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

3½ cups Granny Smith apples peeled and finely chopped (approximately 3-4 apples)

1 cup pecans finely chopped

For the Caramel Glaze:

¾ cups unsalted butter 1 ½ sticks

1 cup light brown sugar

¼ cup whole milk

1 teaspoon vanilla extract

Instructions

In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat these ingredients together until the mixture is creamy and homogeneous.

In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt. This will help incorporate air and ensure even distribution of the leavening agents and spices.

Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can result in a tough cake.

Incorporating Flavorings and Add-ins:

Stir in the vanilla extract to infuse the batter with its rich flavor.

Fold in the chopped apples and pecans, ensuring they are evenly distributed throughout the batter for consistent texture and flavor in every slice.

Baking the Cake:

Pour the batter into the prepared pan(s). Place in the preheated oven and bake for approximately 1 hour. At around the 50-minute mark, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid overbaking.

Preparing the Caramel Glaze:

While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat.

Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce to a simmer and continue to stir constantly.

Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.

Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.

Finishing with Caramel Glaze:

Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides. This not only adds flavor but also enhances the presentation of the cake.

Description

This cake is very moist and delicious. It got rave reviews and it deserves them.

Servings

About ten but probably less as everyone had seconds.

Notes

This is moist and delicious. The Granny Smith apples contrast to the sweetness of the cake perfectly. The recipe for the glaze makes too much, and I suggest cutting it in half. I put the pot of glaze in the refrigerator to cool and thick a bit and that worked very well but check frequently so that it doesn't get past the pouring point. This cake that I brought to a friend's home was declared the best part of the dinner and the dinner was marvelous.

This looks very involved but the part that took the most time was peeling and cutting the apples. This recipe would work so well for Passover using one of the nut flours.

Source

Thatovenfeelin.com