Apple Cake with chunks of fresh


A scrumptiously moist Apple Cake with chunks of fresh apples and pecans in every slice all topped with an easy four-ingredient caramel drizzle.


  • 3 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 ½ cups vegetable oil
  • 2 cups brown sugar
  • 3 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 4 large Honeycrisp apples peeled, cored and chunked
  • 1 cup chopped pecans


  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 cup heavy cream

Preheat oven to 350 degrees. Butter and flour a 10 inch bundt pan. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg.
In a separate large bowl whisk together the vegetable oil, brown sugar, eggs and vanilla extract.
Add the dry mixture to the wet mixture in 3 intervals stirring just until combined. Add the apples and pecans stirring just until mixed. Spoon the cake batter into the prepared cake pan.
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.
In a small saucepan over medium add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.

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