Fresh Apple Cake with Caramel Glaze

Apple Cake with Caramel Glaze, another of Scott Peacock’s gems!  I’ve made this cake a lot – with the glaze, without the glaze, a gluten free version – it never disappoints! It’s moist, a good cake to feed a crowd at Thanksgiving, and amazing with a cup of coffee for breakfast. Oh come on, you can’t eat half a grapefruit or a bowl of oatmeal every morning!

          The cake:
          1 cup light brown sugar, packed
          1 cup granulated sugar
          1 1/2 cups vegetable oil
          3 eggs
          3 cups unbleached all-purpose flour
          1 teaspoon baking soda
          2 teaspoons ground cinnamon
          1/2 teaspoon freshly grated nutmeg
          1/2 teaspoon salt
          5 Granny Smith apples, peeled and diced into 1/2-inch pieces
          1 1/4 cups coarsely chopped pecans
          2 1/4 teaspoons vanilla

 

        For the glaze:
        4 tablespoons ( 1/2 stick) unsalted butter
        1/4 cup granulated sugar
        1/4 cup light brown sugar
        Pinch salt
        1/2 cup heavy cream

1. For the cake – preheat oven to 325º. Butter and flour a 9 x 13 inch baking pan. In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition.

2. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla and pour into pan.

3. Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

4. For the glaze – in a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat. With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.

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