Apple Pecan Caramel Cake (Print Version)
A moist, tender cake packed with shredded apples and pecans, finished with a decadent drizzle of warm caramel glaze.
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 cup chopped pecans
04 -
1 cup shredded apples (about 2 medium)
05 -
1/2 cup vegetable oil
06 -
1/2 cup sour cream
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon baking powder
10 -
1 teaspoon baking soda
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon ground cinnamon
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
02 -
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
03 -
In another bowl, mix together the granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
04 -
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
05 -
Fold in the shredded apples and chopped pecans until evenly distributed throughout the batter.
06 -
Pour the batter into the prepared baking pan and spread it out evenly.
07 -
Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
09 -
Melt caramel candies with a bit of milk over low heat, stirring continuously until smooth to prevent burning.
10 -
Once the cake is completely cooled, drizzle the warm caramel glaze over the top before serving.
# Additional Notes:
01 -
Be sure to grease and flour your baking pan thoroughly to prevent sticking.
02 -
Use freshly shredded apples for maximum moisture in the cake.