Apple Pecan Cake with Caramel Glaze
Ingredients:
For the cake:
- 2 cups all-purpose flour.
- 1 teaspoon of baking powder.
- 1 teaspoon of baking soda.
- 1 teaspoon ground cinnamon.
- ½ teaspoon salt.
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar.
- 1/2 cup brown sugar (packed)
- Three huge eggs.
- 2 teaspoons of vanilla extract.
- 1 cup buttermilk.
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1 cup chopped pecans.
For the caramel glaze:
- 1 cup brown sugar (packaged
- 1/2 cup unsalted butter.
- 1/4 cup heavy cream.
- ½ teaspoon vanilla extract.
- Pinch of salt.
Instructions:
1. Prepare the cake batter.
- Preheat the oven to 350°F (175° C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a larger basin, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (approximately 3-4 minutes).
2. Combine eggs and buttermilk:
- Beat in the eggs one at a time, incorporating thoroughly after each addition. Stir in the vanilla extract.
- Gradually combine the dry ingredients, alternating with the buttermilk, beginning and finishing with the flour combination. Mix until just mixed.
3. Fold in the apples and pecans:
- Gently fold in the diced apples and pecans until evenly distributed throughout the batter.
4. Bake the cake.
- Pour the batter into the prepared baking pan(s) and distribute evenly.
- Bake in a preheated oven for 30-35 minutes for round pans and 40-45 minutes for 9×13-inch pans, or until a toothpick inserted in the center comes out clean.
5. Cool the cake:
- Once baked, remove from the oven and allow to cool in the pan for 10-15 minutes. Then transfer to a wire rack and let cool fully.
6. Prepare the Caramel Glaze.
- In a medium saucepan, melt the brown sugar and butter over medium heat. Stir until melted and smooth.
- Gradually whisk in the heavy cream and bring to a moderate boil. Reduce the heat to a simmer and stir regularly for about 2-3 minutes, or until somewhat thicker.
- Remove from the heat and mix in the vanilla extract and a pinch of salt.
7. Glaze the cake.
- Drizzle the warm caramel glaze over the cake after it has completely cooled. Let the glaze set for a few minutes before slicing.
8. Serve.
- Slice and serve the cake warm or room temperature. Enjoy it on its own or with a scoop of vanilla ice cream for a special treat!
Tips:
- Keep leftover cake in an airtight jar at room temperature for up to three days. The caramel glaze may melt with time, but it will still taste excellent.
- Make Ahead: You can prepare the cake up to one day ahead of time. The flavors blend beautifully overnight!
- Apples: For a richer flavor, combine sweet and tart apples.
Enjoy the Apple Pecan Cake with Caramel Glaze! It’s an ideal dessert for fall events or whenever you want a tasty treat.