Apple Pecan Cake with Caramel Glaze
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and chopped apples (such as Granny Smith)
- 1 cup chopped pecans
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare Dry Ingredients: 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugars: 3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: 4. Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Sour Cream and Dry Ingredients: 5. Add the sour cream and mix until combined. Gradually add the dry ingredients, mixing until just combined.
Fold in Apples and Pecans: 6. Gently fold in the chopped apples and pecans.
Bake: 7. Pour the batter into the prepared baking dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Caramel Glaze: 8. In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
Glaze the Cake: 9. While the cake is still warm, poke holes all over the top with a skewer or fork. Pour the caramel glaze over the cake, allowing it to soak in.
Cool and Serve: 10. Let the cake cool completely before slicing and serving.