Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups peeled and chopped apples (such as Granny Smith)
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- ½ cup packed brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add wet ingredients: Add eggs, oil, and vanilla. Mix until just combined — do not overmix.
- Fold in apples and pecans: Gently stir in chopped apples and pecans until evenly distributed.
- Bake: Pour batter into prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze: While the cake is baking, melt the butter in a small saucepan over medium heat. Stir in brown sugar and milk. Bring to a gentle boil, stirring constantly, then remove from heat and stir in vanilla.
- Glaze the cake: Let the cake cool for about 10 minutes, then pour warm caramel glaze evenly over the warm cake. Let it soak in before slicing.
- Serve: Slice and enjoy warm or at room temperature!
If you’d like, I can also help you write a short description or serving tips!