My Grandmother, Grace Pearl made this delectable apple cake. Grace was an incredible cook and like most Southern women, took pride in the dishes she placed on her table.
She loaded this cake with fresh apples and toasted pecans then topped it with a luscious brown sugar glaze. It’s an old recipe, one found in many Southern kitchens and is utterly scrumptious.
This is a cake I had typically only baked in the autumn months. The flavors are rich and deep, the smells of fruits, nuts, and spices floating through the air. The tastes are certainly reminiscent of fall but honestly they’re wonderful any season of the year.
Chopped apples and toasted pecans are prominently featured, wrapped in a luscious batter made rich from eggs. Depth of flavor in this cake comes from a generous splash of pure vanilla extract and spiced with a touch of cinnamon.
Drizzle the warm cake with a delectable glaze made from butter, brown sugar plus a touch of half and half.
This apple cake is great for dessert or even welcome on a brunch buffet – it makes a beautiful addition to any meal!
Apple Cake with Brown Sugar Glaze
3 extra large eggs, room temperature
2 cups sugar
1-½ cups vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon cinnamon
3 cups chopped apples, such as Fuji, Jonagold, Braeburn or Gala – or a blend
1 cup chopped toasted pecans
In a large mixing bowl beat the eggs on medium speed until light and lemon in color, about 2 to 3 minutes.
Add the sugar, vegetable oil plus the vanilla extract and continue beating on medium speed until creamy and well blended, about 3 minutes.
In a separate bowl whisk together the flour, baking soda, kosher salt, and cinnamon.
Gradually beat into the egg mixture on low speed, about a cup at a time. Blend just until the flour is mixed into the egg mixture.
Add the chopped apples and toasted pecans, stirring in on low speed.
Scoop the batter into a 10″ Bundt pan that has been coated with a cooking spray or greased and dusted with flour. Spread the batter evenly into the pan.
Bake in a 325-degrees for 1 hour and 15 to 20 minutes or until the cake tests done.
Cool the cake in the pan placed on a wire rack for 15 minutes. Turn the cake out onto a wire rack and cool for an additional 10 minutes while you make the glaze.
Transfer the cake to a platter and drizzle the top of the warm cake with a portion of the brown sugar glaze. Serve with additional warm glaze. Refrigerate any leftover cake and glaze. Serve the cake warm, cold or at room temperature.
Brown Sugar Glaze
1-¼ cup brown sugar
½ cup butter
â…“ cup half and half
1 teaspoon pure vanilla extract
Combine all ingredients in a small saucepan over medium heat. Bring to a boil and continue cooking for 2-3 minutes or until the sauce thickens. Stir frequently to prevent the sauce from scorching.
Makes 1 large cake, enough for 12 to 14 servings.
Apple Cake with Brown Sugar Glaze
Equipment
- Electric mixer
- 10" Bundt pan
- Wire rack, for cooling the cake
Ingredients
- For the cake:
- 3 extra large eggs, room temperature
- 2 cups sugar
- 1-½ cups vegetable oil
- 2 teaspoons pure vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 3 cups chopped apples, such as Fuji, Jonagold, Braeburn or Gala – or a combination
- 1 cup chopped toasted pecans
- For the Brown Sugar Glaze:
- 1-¼ cups brown sugar
- ½ cup butter
- â…“ cup half and half
- 1 teaspoon pure vanilla extract
Instructions
- To make the Apple Cake:
- Preheat the oven to 325-degrees.
- In a large mixing bowl beat the eggs on medium speed until light and lemon in color, about 2 to 3 minutes.
- Add the sugar, vegetable oil plus the vanilla extract and continue beating on medium speed until creamy and well blended, about 3 minutes.
- In a separate bowl whisk together the flour, baking soda, kosher salt, and cinnamon. Gradually beat into the egg mixture on low speed, about a cup at a time. Blend just until the flour is mixed into the egg mixture.
- Add the chopped apples and toasted pecans, stirring in on low speed.
- Scoop the batter into a 10″ Bundt pan that has been coated with a cooking spray or greased and dusted with flour. Spread the batter evenly into the pan and bake in a 325-degrees for 1 hour and 15 to 20 minutes or until the cake tests done.
- Cool the cake in the pan placed on a wire rack for 15 minutes. Turn the cake out onto a wire rack and cool for an additional 10 minutes while you make the glaze.
- Transfer the cake to a platter and drizzle the top of the warm cake with a portion of the brown sugar glaze. Serve with additional warm glaze. Refrigerate any leftover cake and glaze. Serve the cake warm, cold or at room temperature.
- To make the Brown Sugar Glaze:
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil and continue cooking for 2-3 minutes or until the sauce thickens. Stir frequently to prevent the sauce from scorching.
