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Apple Pecan Cake With Caramel Glaze

Delicious Apple Pecan Cake With Caramel Glaze to Savor

Indulge in this Apple Pecan Cake With Caramel Glaze, a delightful blend of warm spices and juicy apples, perfect for any fall gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour Substitute with gluten-free flour if necessary.
  • 1 teaspoon Baking soda Ensure it’s fresh for effectiveness.
  • 1 teaspoon Salt Use kosher salt for better dissolving.
  • 2 teaspoon Ground cinnamon Can substitute with pumpkin pie spice.
  • 1 teaspoon Ground nutmeg Freshly grated nutmeg gives the best flavor.
  • ½ teaspoon Ground cloves Use sparingly as they can overpower other spices.
  • 1 cup Unsalted butter Use applesauce for a lighter option.
  • 1 ½ cups Granulated sugar Can substitute half with brown sugar for added moisture.
  • 3 Eggs Replace with flax eggs for a vegan version.
  • 2 teaspoon Vanilla extract Use pure vanilla for the best results.
  • 3 cups Apples (peeled and chopped) Use firm varieties like Granny Smith or Honeycrisp.
  • 1 cup Pecans (chopped) Substitute with walnuts if desired.
Caramel Glaze Ingredients
  • ½ cup Butter Use unsalted for better control of flavor.
  • 1 cup Light brown sugar Avoid dark brown sugar for a milder flavor.
  • ½ cup Heavy cream Can substitute with coconut cream for a non-dairy option.
  • 1 teaspoon Vanilla extract (for glaze) Use pure vanilla for maximum impact.

Equipment

  • Mixing Bowl
  • Whisk
  • Electric Mixer
  • 9x13-inch baking dish
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (165°C) and grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing until incorporated.
  5. Add the vanilla extract and mix gently until combined.
  6. Gradually mix the dry ingredients into the wet batter until just incorporated.
  7. Fold in the chopped apples and pecans using a spatula.
  8. Pour the batter into the prepared baking dish and smooth the top.
  9. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
  10. While the cake cools, melt butter in a saucepan, then stir in brown sugar and heavy cream.
  11. Remove from heat and stir in vanilla extract, allowing the glaze to cool slightly.
  12. Pour the warm caramel glaze over the cooled cake and let it set before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 4 days in the refrigerator. Can be frozen for up to 3 months.

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