Nostalgic Appeal
This cake reminds me of crisp autumn days, the smell of fallen leaves, and the warmth of a cozy kitchen. The combination of apples, pecans, and cinnamon is a classic for a reason, and this cake captures those flavors beautifully. It’s a dessert that evokes feelings of comfort, nostalgia, and pure happiness.
Homemade Focus
While you could certainly buy a pre-made cake and try to recreate this, there’s something special about making this Apple Pecan Cake entirely from scratch. You control the quality of the ingredients, and the process of mixing the batter, folding in the apples and pecans, and creating the caramel glaze is a rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of sweet, tart, nutty, and caramelized flavors. The Granny Smith apples provide a tartness that balances the sweetness of the cake, the pecans add a crunchy texture and nutty flavor, the cinnamon and vanilla enhance the overall flavor, and the caramel glaze adds a final touch of sweetness and indulgence.
Ingredient Insights
Let’s explore the key ingredients that make this cake so special! We start with [describe the oil and sugar: cooking oil and granulated sugar, providing moisture and sweetness to the cake batter]. Then comes the [describe the eggs: eggs, binding the ingredients together and adding richness]. We also incorporate [describe the dry ingredients: flour, baking soda, cinnamon, and salt, providing structure and flavor to the cake]. The [describe the vanilla extract: vanilla extract, enhancing the overall flavor with its warm and inviting aroma]. The stars of the show are the [describe the apples and pecans: Granny Smith apples and pecans, adding a tart and nutty dimension to the cake]. And finally, for the caramel glaze, we use [describe the glaze ingredients: butter, brown sugar, milk, and vanilla extract, creating a luscious and flavorful glaze that complements the cake perfectly].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a tube pan or two loaf pans, a large mixing bowl, a medium bowl for the dry ingredients, an electric mixer, a small saucepan for the glaze, and measuring cups and spoons.
Ingredients
For the Cake:
- 1½ cups 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 cup unsalted butter (1 ½ sticks)
- 1 cup light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Grease and flour a tube pan or two loaf pans.
- Mix the Batter: In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat until creamy. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Flavorings and Mix-Ins: Stir in the vanilla extract. Fold in the chopped apples and pecans.
- Bake the Cake: Pour the batter into the prepared pan(s). Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Prepare 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 to a boil. Reduce to a simmer and stir constantly for 10 minutes, or until thickened. Remove from heat and stir in the vanilla extract. Let the glaze cool slightly.
- Glaze and Serve: 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.
Troubleshooting
- Cake is dry: Make sure you don’t overbake the cake. Start checking for doneness at around 50 minutes.
- Cake is dense: Avoid overmixing the batter. Mix just until combined.
- Caramel glaze is too thick: Add a tablespoon or two of milk or cream to thin it out.
Tips and Variations
- Use different types of apples, such as Honeycrisp or Fuji.
- Add different nuts to the batter, such as walnuts or almonds.
- Use a different type of glaze, such as a cream cheese glaze or a chocolate glaze.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.
Serving and Pairing Suggestions
This Apple Pecan Cake with Caramel Glaze is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for a cozy afternoon, a Thanksgiving gathering, or any time you want a comforting and flavorful dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 500-600
- Fat: Approximately 30-35g
- Saturated Fat: Approximately 15-18g
- Cholesterol: Approximately 50-60mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 70-80g
- Fiber: Approximately 2-3g
- Sugar: Approximately 40-45g
- Sodium: Approximately 300-400mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of apples), adjust the calculations accordingly.
Autumnal Delight: Apple Pecan Cake with Caramel Glaze
Description
This Apple Pecan Cake with Caramel Glaze is a delicious fall treat! It’s a moist and flavorful cake with apples, pecans, and warm spices, topped with a luscious caramel glaze. Learn how to make this easy and comforting cake
Ingredients
For the Cake:
- 1½ cups 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 cup unsalted butter (1 ½ sticks)
- 1 cup light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Grease and flour a tube pan or two loaf pans.
- Mix the Batter: In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat until creamy. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Flavorings and Mix-Ins: Stir in the vanilla extract. Fold in the chopped apples and pecans.
- Bake the Cake: Pour the batter into the prepared pan(s). Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Prepare 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 to a boil. Reduce to a simmer and stir constantly for 10 minutes, or until thickened. Remove from heat and stir in the vanilla extract. Let the glaze cool slightly.
- Glaze and Serve: 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.
Recipe Summary and Q&A
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day or two in advance and store it at room temperature. Prepare the glaze and pour it over the cake just before serving.
Q: Can I freeze this cake?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of pan?
A: Yes, you can use a Bundt pan or two loaf pans. Adjust the baking time accordingly, as the baking time may vary depending on the pan used.