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Prep Time: 20 minutes
Bake Time: 50–60 minutes
Serves: 10–12
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Ingredients:
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For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups peeled and chopped apples (firm, sweet-tart like Honeycrisp or Granny Smith)
- 1 cup chopped pecans (toasted if desired)
For the Caramel Glaze
- ½ cup butter
- ½ cup brown sugar
- ¼ cup milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
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1. Prepare the cake:
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9×13 pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, brown sugar, oil, eggs, and vanilla until well combined.
- Add dry ingredients to the wet mixture and stir just until combined. The batter will be thick.
- Fold in chopped apples and pecans.
2. Bake:
- Pour batter into prepared pan and spread evenly.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack.
3. Make the glaze:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk.
- Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
- Remove from heat, stir in vanilla and a pinch of salt. Let cool slightly to thicken.
4. Glaze the cake:
- Pour warm caramel glaze over the cooled cake, allowing it to drip down the sides.
- Let sit for 10–15 minutes before slicing.
Tips:
- For extra flavor, add a splash of apple cider to the batter or glaze.
- This cake stores well covered at room temperature for 2 days or refrigerated up to 5 days.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
