Instructions
1. Prepare the Cake
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Preheat your oven to 325°F (163°C).
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In a large mixing bowl, combine the oil, sugar, and eggs. Mix well until creamy.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until combined.
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Stir in the vanilla, then fold in the chopped apples and pecans.
2. Bake
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Pour the batter into a generously greased and floured tube pan. (If you don’t have a tube pan, two loaf pans work perfectly as a substitute.)
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Bake at 325°F for about 1 hour. Check for doneness around 50 minutes by inserting a toothpick into the center — it should come out clean. If using loaf pans, check at 50 minutes as well.
3. Make the Caramel Glaze
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In a small saucepan over low heat, melt the butter.
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Stir in the brown sugar and milk, and bring to a boil over low heat.
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Reduce heat and simmer, stirring constantly, for 10 minutes.
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Remove from heat and stir in the vanilla. Let cool slightly.
4. Glaze the Cake
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Once the caramel glaze has cooled a bit (warm but not hot), pour it evenly over the top of the cake.
Tips
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For an extra crunch, sprinkle a handful of chopped pecans on top of the glaze before it sets.
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Serve warm or at room temperature — pairs beautifully with vanilla ice cream or whipped cream.
This cake is a cozy, sweet treat bursting with fall flavors — perfect for any occasion! Would you like me to create a printable version or a social media-ready card for this recipe?