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Apple Pecan Cake

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This incredibly moist Apple Pecan Cake features a delightful spiced crumble topping and is finished with a rich, buttery caramel glaze.

Ingredients

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  • 1 cup unsalted butter brown and cooled
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange extract
  • 2 cups peeled and chopped apples
  • 1 cups chopped pecans toasted if desired
  • Crumble:
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3 tablespoons cold unsalted butter cubed
  • Glaze:
  • ¾ cup unsalted butter
  • 1 cup light brown sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch baking pan.
  3. In a small saucepan, brown the 1 cup unsalted butter over medium heat until it turns amber and smells nutty.
  4. Remove the browned butter from heat and let it cool slightly.
  5. Prepare the crumble: In a medium bowl, mix the ½ cup rolled oats, ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  6. Cut in the 3 tablespoons cold unsalted butter (cubed) into the oat mixture until it resembles coarse crumbs.
  7. Set the crumble mixture aside.
  8. In a large bowl, whisk together the cooled browned butter, 1 cup granulated sugar, and ½ cup brown sugar until combined.
  9. Add the 3 large eggs one at a time, beating well after each addition.
  10. Stir in 1 teaspoon vanilla extract and 1 teaspoon orange extract.
  11. In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  12. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
  13. Gently fold in 2 cups peeled and chopped apples and 1 cup chopped pecans.
  14. Pour the batter into the prepared 9×13-inch pan and spread evenly.
  15. Sprinkle the spiced crumble topping evenly over the batter.
  16. Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  17. Let the cake cool completely in the pan before drizzling with the glaze.
  18. Prepare the glaze while the cake cools: In a small saucepan, melt ¾ cup unsalted butter over low heat.
  19. Stir in 1 cup light brown sugar and ¼ cup whole milk.
  20. Bring the mixture to a boil over low heat, stirring constantly.
  21. Once boiling, reduce the heat to a simmer and continue to stir constantly for 10 minutes until the glaze thickens slightly.
  22. Remove the glaze from heat.
  23. Stir in 1 teaspoon vanilla extract.
  24. Let the glaze cool slightly; it should still be pourable but not too hot.
  25. Drizzle the cooled glaze over the completely cooled cake.

Notes

Ensure your browned butter is slightly cooled before adding to sugars to prevent scrambling eggs.
Do not overmix the cake batter once dry ingredients are added; mix until just combined.
Toasting the pecans before adding them enhances their nutty flavor.
The glaze needs to boil for the full 10 minutes to achieve the correct consistency.
Store cake covered tightly at room temperature for up to 3 days.

Find it online: https://homecookstudio.com/apple-pecan-cake/