Autumn Apple Walnut Cake With Caramel Glaze

 

School has begun, Autumn decor is popping up everywhere in stores, enticing us

to embrace the time of telling summer farewell and yearning for autumn.

It's also the time of those wonderful fall flavors including 

apples and caramel.

I just made this wonderful cake.......full of the scent and taste of

Autumn 

Autumn Apple Walnut Cake With Caramel Glaze

1 cup of vegetable oil

1/2 cup applesauce

1 1/2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 tsp. cinnamon

1/8 tsp. nutmeg, cloves, & ginger

1 teaspoon salt

2 teaspoons vanilla extract

3½ cups Granny Smith apples peeled and finely chopped (approximately 2-3 large apples)

1 cup pecans finely chopped

For the Caramel Glaze:

1/2 cup salted butter (1 stick)

1 cup light brown sugar

¼ cup evaporated milk

1 teaspoon vanilla extract

 Preheat the oven to 325°F  Thoroughly grease and flour a tube pan, or alternatively, two loaf pans, to ensure easy removal of the cake once baked. 

Batter:

In a large mixing bowl, combine the cooking oil, applesauce, sugar, and eggs. Beat together until smooth.

In a separate medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined .

Stir in the vanilla extract.

Fold in the chopped apples and pecans

Pour the batter into the prepared pan(s). Place in the preheated oven and bake for approximately 1 hour. Testing by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

Preparing the Caramel Glaze:

While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat.

Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce heat and simmer, continuing to stir constantly.

Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.

Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.

Finishing with Caramel Glaze:

Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides. 

ENJOY!