Apple Pecan Cake with Caramel Glaze

Preheat the Oven

Set your oven temperature to 325°F (163°C) and proceed. Doing so guarantees a nicely baked and risen cake.

2. Combine the Moist Substances.

Put four large eggs, two cups of sugar, and three quarters of a cup of frying oil into a big mixing basin. Blend all of the ingredients together using a whisk or an electric mixer until they are smooth. When the sugar and eggs are well combined, the mixture should be fluffy and somewhat thickened.

Three, Get the Dry Ingredients Ready.

Whisk together 3 cups of flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of sea salt, 1 teaspoon of baking soda, and 1/2 teaspoon of cinnamon in a separate medium-sized basin. For a more uniform bake, sift the dry ingredients to remove any lumps and make sure they’re well-aerated.

4. Whisk Together the Wet and Dry Components

Mix the dry ingredients with the wet liquid slowly while stirring gently. A thick cake is the consequence of overmixing, so be cautious. Mix in the 2 teaspoons of vanilla essence once the flour has been mixed.

5. Mix in the pecans and apples.

A quarter cup of chopped pecans and three and a half cups of granny smith apple dice should be gently folded in. The nuts give the cake a delightful crunch, while the apples make it more moist and flavorful. Incorporate the pecans and apples into the mixture so they are uniformly distributed.

6. Get the Pan Grease and Flour ready by coating a tube pan or two loaf pans completely. If you don’t want your cake to cling to the pan, this is an absolute must. After the pans are ready, pour the batter into them and spread it out evenly.

7. Finish Baking

Bake the pan(s) in a preheated oven for about an hour. Once the cake has baked for 50 minutes, stick a toothpick into the middle. If the pick comes out clean or with a few crumbs, it means the cake is done. Loaf pans may bake more quickly than tube pans, so make sure to check on them at around 50 minutes.