Apple Cake with Caramel Glaze

By Leite's Culinaria

Ingredients

Butter ( for the baking dish)
1 cup light brown sugar (packed)
1 cup granulated sugar
1 1/2 cups vegetable oil
3 large 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
2 1/4 teaspoons vanilla extract
About 3 pounds apples ((such as Granny Smith or Winesap), peeled and diced into 1/2 inch pieces)
1 1/4 cups not-too-finely chopped pecans
4 tablespoons (2 ounces) unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch salt
1/2 cup heavy cream

Prep Time30mins
Cook Time75mins
Servings12

Instructions

Make the apple cake

Preheat the oven to 325°F (160°C). Butter a 9-by-13-inch baking dish.

In your largest bowl or container, beat the sugars and oil until very well blended. Add the eggs, 1 at a time, beating well after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended. Stir in the vanilla. Then incorporate the apples and pecans. The batter will be quite thick and mostly apples.

Scrape the batter into the buttered baking pan.

Bake the cake until a skewer or toothpick inserted in the center of the cake comes out clean and the sides of the cake begin to pull away from the pan, 60 to 75 minutes. (You may want to begin checking the cake for doneness after 50 minutes.) Remove the cake from the oven and let it cool in the pan while you prepare the caramel glaze.

Make the caramel glaze

Melt the butter in a saucepan, and add both the sugars and the salt. Stir until blended, and cook over medium-low heat for 2 minutes. Stir in the heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat.

Assemble the apple cake

Use a skewer or toothpick to poke holes all over the top of the apple cake and pour the warm caramel glaze over the surface. Slice and serve warm or at room temperature.