Apple Pecan Caramel (Printable Version)
Soft apple and pecan cake with a yummy caramel drip, ideal for autumn sweets.
# Ingredients You'll Need:
→ Dry Mix
01 -
1 gram ground cloves
02 -
2 grams ground nutmeg
03 -
5 grams salt
04 -
375 grams all-purpose flour
05 -
4 grams ground cinnamon
06 -
5 grams baking soda
→ Batter
07 -
120 grams chopped pecans
08 -
15 milliliters vanilla extract
09 -
3 large eggs
10 -
227 grams softened unsalted butter
11 -
480 grams chopped peeled apples
12 -
400 grams granulated sugar
→ Caramel Topping
13 -
220 grams packed light brown sugar
14 -
113 grams unsalted butter
15 -
5 milliliters vanilla extract
16 -
60 milliliters heavy cream
# Detailed Preparation Steps:
01 -
After the cake isn’t too hot, drizzle the warm caramel all over. Wait for it to set before cutting and digging in.
02 -
Melt butter in a small pot over medium heat. Stir in brown sugar and cream constantly till it just starts to bubble. Keep boiling for a minute or two, then take off heat and mix in vanilla.
03 -
Put the batter in the greased pan and smooth the top. Bake for about 45 to 50 minutes. Check with a toothpick — it should come out clean.
04 -
Carefully fold the chopped apples and nuts into your batter so everything’s spread out evenly.
05 -
Slowly mix the dry stuff into the butter mixture until it’s just combined. Don’t overdo it.
06 -
Beat in your eggs one by one, making sure each one’s mixed in well. Then add the vanilla and stir it in.
07 -
In a big bowl, whip the softened butter and sugar together till it’s nice and fluffy.
08 -
Whisk the flour, soda, salt, cinnamon, nutmeg, and cloves in a bowl until it’s all mixed well.
09 -
Turn your oven on to 165°C. Grease a 23x33 cm pan well so nothing sticks.
10 -
Let your caramel sauce chill a bit, stirring now and then till it’s pourable but not too runny.
# Helpful Tips:
01 -
Making the butter brown before mixing boosts the flavor. A little salt in the caramel helps cut the sweetness. Keep leftovers in a sealed box at room temp for up to 3 days.