Fresh Apple Cake With Caramel Glaze
photo by themcmullens96_7874
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
For Cake
- 1 cup brown sugar
- 1 cup white sugar
- 1 1⁄2 cups vegetable oil
- 3 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 5 fresh apples, peeled and diced in 1/2-inch pieces
- 1 1⁄4 cups coarsley chopped pecans
- 2 1⁄4 teaspoons vanilla
-
For glaze
- 4 tablespoons unsalted butter
- 1⁄4 cup brown sugar
- 1⁄4 cup white sugar
- 1⁄2 cup heavy cream
- 1 pinch salt
directions
- Preheat oven to 325.
- Put sugars and vegetable oil in a mixing bowl, beat til very well blended.
- Add eggs one at a time, mixing well after each egg.
- Sift together flour, baking soda, cinnamon, nutmeg and salt, and gradually stir into sugar and eggs, mixing til just blended.
- Stir in apples, pecans, and vanilla.
- Pour into buttered and floured 9x13" baking pan, and bake in oven until an inserted toothpick comes out clean (about 1h 15 min.), begin checking after about 50 minutes.
- Remove from oven and allow to cool completely.
- While cake is cooling, make glaze, by melting butter in saucepan, add both sugars and salt.
- Stir til blended and cook over medium heat for 3 minutes.
- Stir in cream, cook 2 minutes, stirring constantly.
- Use a skewer or toothpick and poke holes all over top of cake, then pour warm glaze all over surface.
- Serve warm or at room temperature.
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Reviews
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This cake is a huge hit with family & guests! I was just going to post this, but glad someone else has posted! I do do a couple of things different: I omit the nuts, sometimes add an extra granny smith apple, & I like to add more cinnamon. We like to eat it, hot, cold, room temp, with the caramel glaze, with a dollop of whip cream on top, or a scoop of vanilla ice cream~ we just like to eat this cake!! It's a perfect fall treat.
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it was wonderful, nothing to add or remove, the only thing is don't eat it out of the oven, or it would be very bland, this really is at it's best almost all the way cooled down, or even better just at room temperature. very moist and flavorful, saved on my cookbook and will do again, everybody complimented it! thank you for posting
RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!