Apple Pecan Caramel Glaze Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
100 g finely chopped pecans
02 -
450 g Granny Smith apples, peeled and diced (about 3 to 4 apples)
03 -
2 teaspoons vanilla extract
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground cinnamon
06 -
1 teaspoon baking soda
07 -
375 g all-purpose flour
08 -
4 large eggs
09 -
400 g granulated sugar
10 -
360 ml cooking oil
→ Sweet Caramel Sauce
11 -
1 teaspoon vanilla extract
12 -
60 ml whole milk
13 -
220 g light brown sugar
14 -
170 g unsalted butter
# Instructions:
01 -
Coat a tube or a couple loaf pans with flour and butter, then set your oven to 163°C.
02 -
Tip in the vanilla, apples, and pecans and gently blend until it all looks mixed up.
03 -
Take another bowl and sift in the flour, cinnamon, salt, and baking soda. Little by little, spoon this into your wet stuff, mixing just till it comes together.
04 -
Grab a big bowl and beat the eggs, sugar, and oil. You’re aiming for a smooth, creamy mixture.
05 -
Spoon the batter into the prepared pan or pans. Pop them in at 163°C for about an hour. Stick a toothpick in at 50 minutes and keep baking until it comes out clean in the center.
06 -
While your cake breezes through its cooldown, melt butter on low in a saucepan. Stir in brown sugar and milk. Let it boil gently, then lower the heat and keep mixing for 10 minutes or so until it thickens up a bit. Take it off the stove, mix in vanilla, and let it sit a sec so it’s easy to pour.
07 -
Drizzle the warm caramel on the cooled cake and let it cozy up down the sides. Slice and enjoy.
# Notes:
01 -
If the cake's too hot when you pour on the glaze, it'll soak straight in and disappear. Give it a bit to cool off for the best drizzle.