Caramel Pecan Apple Cake

22 ingredients
8 steps

Ingredients

  • 1/2 cups Pecans
  • Salt (for Pecans)
  • FOR THE BATTER:
  • 1 cup Sugar
  • 1/2 cups Butter
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoons Cinnamon
  • 1-3/4 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 2 cups All-purpose Flour
  • 1/2 cups Sour Cream (not Light Or Fat Free)
  • FOR THE APPLES:
  • 3 whole Apples
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sugar
  • 2 teaspoons Cinnamon
  • FOR THE CARAMEL:
  • 1/2 cups Butter
  • 1 cup Brown Sugar
  • 2/3 cups Heavy Cream
  • 1 teaspoon Vanilla

Directions

  1. 1
    Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan or round cake pan.
  2. 2
    1. Toast pecans on a cookie sheet for 8 to 10 minutes. Remove from oven and salt lightly. Set aside.
  3. 3
    2. Prepare the cake batter. Beat together butter and sugar until fluffy. Add eggs and vanilla and mix well. Combine dry ingredients in a measuring cup (1/2 teaspoon cinnamon, 1 3/4 teaspoon baking powder, 1/2 teaspoon salt, 2 cups flour). Add alternately with sour cream to butter mixture. Do not over-beat. Spread into prepared pan.
  4. 4
    3. Prepare the apples. Peel and core apples. Cut into 8 wedges. Coat with 1 teaspoon vanilla. Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a medium bowl. Toss apples in sugar mixture.
  5. 5
    4. Press apples into the cake batter, forming a pretty sunburst shape.
  6. 6
    5. Bake in a preheated oven for 55 to 65 minutes or until a cake tester inserted in the center of the cake comes out with moist crumbs. Cool for 15 minutes on a cooling rack. Remove to a serving platter.
  7. 7
    6. While cake is baking, prepare caramel. In a heavy-bottomed saucepan, melt 1/2 cup butter. Add 1 cup brown sugar and whisk for 2 minutes or until brown sugar is melted and mixture is boiling. Slowly add 2/3 cup heavy cream, whisking constantly. Bring to a boil, and boil for 2 minutes or until mixture is beginning to thicken. Remove from heat and add vanilla. Pour into a large measuring cup or bowl with a pouring spout to cool.
  8. 8
    7. Before serving, pour warm caramel over the cake, allowing it to drip down the sides of the cake. Sprinkle with salted pecans.

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