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Hello everyone!
Honestly, I think this is the best cake I ever made! When I mention this to people, I typically receive a polite
smile and skeptical tone. However, almost all end up admitting that I was right - it is the "best cake ever".
We start with tart Granny Smith apples. They are juicy and tangy, balancing sweet and sour perfectly while keeping the
cake super moist.. Then, there are the pecans - we chop them by hand to get an awesome crunchy texture and earthy flavor that plays off the apples.
However, here is the "piece de resistance": that "homemade caramel glaze". It is buttery, rich and just sweet enough, pouring down the sides like liquid gold. It looks stunning and tastes even better. Trust me, anyone who tries it will be hooked.
INGREDIENTS BREAKDOWN (OVERVIEW)
Remember, every piece matters - here is what makes it work:
- Cooking oil: Keeps things moist and tender.
- Granulated sugar and brown sugar: Sweetens the cake and glaze (brown sugar adds a
"hint" of molasses.
- Eggs: Holds everything together to give "structure".
- All purpose flour: I.e., the 'backbone' of the cake.
- Baking soda and cinnamon: The 'soda' gives it 'life', while the cinnamon brings cozy
warmth.
- Vanilla extract: Enhances all the other flavors.
- Granny Smith apples: Tartness cuts through sweetness, plus extra moisture.
- Pecans: For that nutty crunch.
- Butter and whole milk: Makes the glaze creamy and dreamy.
HOW TO MAKE THE CAKE (OVERVIEW)
You do not have to sweat it . . . I will walk you through it, step by step:
- Preparation: Heat oven to 325 degree Fahrenheit.
- Wet Mix: Whisk oil, granulated sugar, and eggs in a big bowl until creamy.
- Dry Mix: Sift flour, baking soda, cinnamon, and salt together in another bowl (sifting - fluffier cake).
- Combine: Fold dry mix into wet mix gently - lumps okay!
- Flavor It: Stir in vanilla, apples, and pecans, spread evenly.
- Bake: Pour into pan(s). Bake for approx 1 hour. Toothpick test at 50 mins.
MAKE THE GLAZE (OVERVIEW)
Melt butter. Stir in vanilla, apples, pecans. Spread evenly throughout.
Serve warm - the glaze pools around the edges like caramel dreams. Enjoy!
STORING & TWEAKS
Keep it covered at room temp for up to 3 days, or refrigerate for a week. The glaze soaks in over time, making
it even more decadent.
SWAPS IF YOU NEED THEM
- Gluten-free?** Use GF flour blend – works great.
- Nuts**: Walnuts or almonds instead of pecans? Go for it.
- Apples**: Prefer sweeter? Try Paradise, Fuji or Honeycrisp.
- Dairy-free**: Plant-based milk and butter in the glaze.
INGREDIENTS
- 1.5 cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla extract
- 3.5 cups peeled, finely chopped Granny Smith apples (about 3-4 apples)
- 1 cup finely chopped pecans
FOR GLAZE:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup light brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
INSTRUCTIONS
1. **Heat oven** to 325 F (163 C). Grease/flour tube pan (or bunt pan).
2. **Mix wet**: Beat oil, granulated sugar, eggs in large bowl until creamy.
3. **Mix dry**: Sift flour, baking soda, cinnamon, salt in another bowl.
4. **Combine**: Fold dry mix into wet mix gently – lumps okay!
5. **Flavor it**: Stir in vanilla, apples, pecans. Spread evenly.
6. **Bake**: Pour into pan(s). Bake ~1 hour. Toothpick test at 50 mins.
7. **Glaze**: Melt butter. Stir in brown sugar, milk. Boil gently for 10 mins (stir constantly!).
Mix in vanilla. Let cool slightly, pour over cake.
Serve warm - the glaze pools around the edges like "caramel dreams". Enjoy!
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