This delicious apple cake has a slightly crunchy crust and a soft, moist center loaded with sweet apple and pecan chunks. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It’s lightly drizzled with an easy four-ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks, and gatherings of family and friends.
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- 3 cups All purpose flour
- 1-½ tsp Baking soda
- 1 teaspoon Salt
- 1 tbsp Cinnamon
- ½ teaspoon Ground clove
- ½ teaspoon Nutmeg
- 1-½ cup Vegetable oil
- 2 cups brown sugar
- 3 large eggs
- 1-½ tsp Vanilla extract
- 4 Large Honeycrisp apples, peeled, cored and cut into chunks
- 1 cup chopped pecans
- ½ cups brown sugar
- 2 tablespoons Butter
- ½ teaspoon Vanilla
- ¼ cups Heavy cream
Preparation
Preheat the oven to 350 degrees. Butter and flour a 10 inch tube pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg. In a separate large bowl, whisk together vegetable oil, brown sugar, eggs and vanilla extract.
Add the dry mixture to the wet mixture in 3 intervals, stirring until combined. Add apples and pecans, stirring until combined. Pour the batter into the prepared pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan for 15-20 minutes before inverting.
In a small saucepan over medium heat, add the butter, brown sugar and cream. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Pour over hot cake.
