Apple Caramel Cake
Ingredients:
Cake:
- Cooking spray
- 3 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour, divided, plus more for pan
- 3 cups diced peeled apples (from 3 medium apples)
- 1 cup chopped pecans
Frosting:
- 1 cup packed brown sugar
- 1/2 cup (4 oz.) unsalted butter
- 1/4 cup evaporated milk
Additional Ingredient:
- Chopped pecans (optional)
Directions:
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Prepare the Cake: Preheat oven to 325°F. Coat a 10-inch tube pan with cooking spray; dust with flour. Beat eggs, sugar, oil, and vanilla with a hand mixer on medium speed about 1 minute. Stir together baking soda, salt, cinnamon, and 2 1/2 cups of the flour in a separate bowl; gradually add to egg mixture, beating on low speed until blended.
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Stir together apples, pecans, and remaining 1/2 cup flour in a bowl; fold mixture into batter. Spoon batter into prepared tube pan. Bake in preheated oven a until wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Cool in pan 15 minutes. Remove from pan; let cool until just warm, about 30 minutes.
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Meanwhile, prepare the Frosting: Cook brown sugar, butter, and evaporated milk in a saucepan over medium, stirring often, until mixture comes to a boil and sugar is dissolved, about 2 minutes. Continue cooking, stirring constantly, until mixture reaches soft-ball stage (240˚F), about 3 minutes. Remove from heat; whisk until slightly thickened, abut 1 minute.
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Drizzle frosting over warm cake. If desired, garnish with chopped pecans.
