Apple Pecan Cake

Tastē Thursday~ 'Tis the season for apples! When we lived in Virginia, we enjoyed easy access to orchards, and had a great time picking apples straight from the tree. This year I will have to settle for picking them out of bins at the grocery store, but they are plentiful, and I have a few recipes I am eager to try out. This apple pecan cake is great because it isn't overtly sweet, especially if you don't serve it with the caramel glaze. Instead of covering the entire cake with the glaze, I prefer to serve slices with the glaze on the side for people to individually drizzle over. Not only does this give the cake a longer shelf-life, but it also lets everyone choose how sweet they want their treat.  The fresh morsels of apples inside the cake and the nuts add great texture and a delightful flavor.  We enjoyed it for brunch, but this cake could be enjoyed after dinner as well.  

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.

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Apple Pecan Cake with Caramel Glaze
Adapted from Pines and Plantations

Serves: 8-10
Ingredients

• 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

Caramel Glaze

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

Instructions

1. Preheat oven to 325°
2. In a large mixing bowl, add oil, sugar, eggs, and vanilla mixing until creamy.
3. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
4. Stir in apples and pecans.
5. Pour into generously greased and floured bundt pan.
6. 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.

Making the glaze (make shortly before serving)

1. In a small pan, melt butter over low heat.
2. Stir in brown sugar and milk.
3. Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
4. Let boil for 10 minutes, stirring continuously.
5. Remove from heat and add vanilla. Stir. Let cool.
6. Once caramel glaze has cooled a bit, pour into small dish for drizzling.

Notes:
*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)