Apple Pecan Cake with Caramel Glaze
Adapted from Pines and Plantations

Serves: 8-10
  • 1½ cups of Canola oil
  • 2 cups sugar
  • 4 large eggs
  • 2 tsps vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp salt
  • 3½ cups Granny Smith apples (approximately 3 apples), peeled, chopped into small pieces
  • 1 cup pecans, chopped
Caramel Glaze
  • ¾ cups butter (1½ sticks)
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 tsp vanilla


  1. Preheat oven to 325°
  2. In a large mixing bowl, add oil, sugar, eggs, and vanilla mixing until creamy.
  3. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
  4. Stir in apples and pecans.
  5. Pour into generously greased and floured bundt pan.
  6. Bake at 325° for approximately 1 hour. Time will vary according to individual oven and pan used, so use a toothpick to check for doneness beginning at around 50 minutes.
Making the glaze (make shortly before serving)
  1. In a small pan, melt butter over low heat.
  2. Stir in brown sugar and milk.
  3. Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
  4. Let boil for 10 minutes, stirring continuously.
  5. Remove from heat and add vanilla. Stir. Let cool.
  6. Once caramel glaze has cooled a bit, pour into small dish for drizzling.

*The caramel glaze may become grainy if reheated multiple times.
**This recipe can also be used to make 2 loaves instead of a bundt cake.  Make sure you adapt your baking time.