Apple Cake With Caramel Glaze

Apple Cake With Caramel Glaze
Amy Neunsinger

Serves 16
preparation
35
minutes
cooking
105
minutes

Ingredients

1 1/2
cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1
cup
granulated sugar
1
cup
light brown sugar
3
eggs
3
cups all-purpose flour, plus more for the dish
1
teaspoon
baking soda
3
teaspoons ground cinnamon
1/2
teaspoon
freshly grated nutmeg
1/2
teaspoon
kosher salt
5
Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4
cups coarsely chopped pecans
2 1/4
teaspoons
vanilla extract
Caramel Glaze (optional)
vanilla ice cream (optional)

Directions

  1. Heat oven to 325° F. In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition.
  2. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan.
  3. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using. With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
Renee Schettler
October 2005

Nutritional Information

  • Per Serving
  • Calories 439
  • Fat 25 g
  • Sat Fat 12 g
  • Cholesterol 81 mg
  • Sodium 159 mg
  • Protein 5 g
  • Carbohydrate 52 g
  • Sugar 32 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 39 mg
What does this mean? See Nutrition 101.