We have had a heat wave with temps reaching 100 degrees this week, so it feels more like the dog days of summer rather than fall. Hopefully next week cooler temps will prevail, and I can crank up my oven again. However, we are gearing up for Halloween at my house, and with three boys trick-or-treating this year I may not need to make dessert until Thanksgiving! Happy Friday-eve...have a wonderful weekend.
Adapted from Pines and Plantations
- 1½ cups of Canola oil
- 2 cups sugar
- 4 large eggs
- 2 tsps vanilla
- 3 cups flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 tsp salt
- 3½ cups Granny Smith apples (approximately 3 apples), peeled, chopped into small pieces
- 1 cup pecans, chopped
- ¾ cups butter (1½ sticks)
- 1 cup light brown sugar
- ¼ cup milk
- 1 tsp vanilla
- Preheat oven to 325°
- In a large mixing bowl, add oil, sugar, eggs, and vanilla mixing until creamy.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
- Stir in apples and pecans.
- Pour into generously greased and floured bundt pan.
- Bake at 325° for approximately 1 hour. Time will vary according to individual oven and pan used, so use a toothpick to check for doneness beginning at around 50 minutes.
- In a small pan, melt butter over low heat.
- Stir in brown sugar and milk.
- Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
- Let boil for 10 minutes, stirring continuously.
- Remove from heat and add vanilla. Stir. Let cool.
- Once caramel glaze has cooled a bit, pour into small dish for drizzling.
*The caramel glaze may become grainy if reheated multiple times.
**This recipe can also be used to make 2 loaves instead of a bundt cake. Make sure you adapt your baking time.
Apple Pecan Cake with Caramel Glaze (printable version)