| Ingredients | Quantity |
|---|---|
| Food-Grade Oil | 1/2 cup |
| Sugar | 2 cups |
| Eggs | 4 |
| Flour | 3 cups |
| Baking Soda | 1 teaspoon |
| Cinnamon | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Vanilla Extract | 2 teaspoons |
| Granny Smith Apples (peeled and diced) | 3-4 (approximately 3 1/2 cups) |
| Pecans (chopped) | 1 cup |
| Butter (for glaze) | 1/3 cup |
| Light Brown Sugar (for glaze) | 1/3 cup |
| Milk (for glaze) | 1/3 cup |
| Vanilla Extract (for glaze) | 1 teaspoon |
How to Prepare:
- Preheat the oven to 325 degrees Fahrenheit.
- In a large bowl, cream together the oil, sugar, and eggs until smooth and well combined.
- In a separate medium-sized bowl, mix together the flour, baking soda, cinnamon, and salt. Add this dry mixture to the wet ingredients and stir until fully incorporated.
- Stir in the vanilla extract until evenly distributed throughout the batter.
- Fold in the diced apples and chopped pecans until they are evenly distributed throughout the batter.
- Prepare a tube pan (or two loaf pans) by greasing them thoroughly and dusting with flour to prevent sticking.
- Pour the batter into the prepared pan(s) and spread it out evenly.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using loaf pans, check for doneness around the 50-minute mark
- While the cake is baking, prepare the caramel glaze.
- In a small saucepan over low heat, melt the butter.
- Stir in the brown sugar and milk, and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and continue to cook, stirring constantly, for about 10 minutes or until the glaze thickens slightly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Allow the glaze to cool slightly before pouring it over the cooled cake
