INGREDENT
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups peeled and finely chopped apples (about 3 medium apples)
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup unsalted butter
- ½ cup brown sugar (light or dark)
- ¼ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the sugar and oil until well combined. Add eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chopped apples and pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before removing.
Make the Caramel Glaze:
- In a small saucepan over medium heat, melt the butter.
- Stir in brown sugar, cream, and salt. Bring to a boil and let simmer for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- While the cake is still slightly warm, pour the caramel glaze over the top.
Tip: Serve warm with a scoop of vanilla ice cream for a decadent dessert!
Let me know if you’d like a printable version or a variation (e.g. gluten-free, no nuts, etc.).