Ingredients
- For the Pecan Topping
- 1 1/2 cup Diamond of California Pecans
- 1/2 cup Brown Sugar, Packed
- 1/2 cup Salted Butter
- 1/4 cup Light Corn Syrup
- 1/2 teaspoon Salt
- For the Cake
- 1 1/2 cup Apples shredded, with juice squeezed out and patted dry
- 1/2 cup Butter, Softened
- 1 1/2 cup Brown Sugar, not packed
- 2 tablespoons Canola oil
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Vanilla
- 1 3/4 cups All-purpose flour
- 1 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 3/4 cup Buttermilk, room temperature
The Steps
- Preheat oven to 350 degrees Fahrenheit.
- Generously grease and flour a 10 inch cake pan. Set aside.
- To make the pecan topping, using a medium size pan, melt together the butter, brown sugar and corn syrup over medium-low heat until the sugar has dissolved. Stir in the salt and pecans.
- Pour the pecan topping into the prepared pan, carefully spreading the caramel evenly to the corners of the pan. Set aside.
- To make the cake, in a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed for 3 minutes. Drizzle the oil into the bowl on low speed. Once incorporated, turn the mixer back to medium-high speed for another 1-2 minutes.
- Add eggs one at a time, mixing batter until smooth and scraping the bowl after each egg addition. Add vanilla and briefly mix one more time.
- In a separate bowl stir together the flour, baking soda, cinnamon, nutmeg and salt. Spoon and level the flours for an accurate measurement.
- Alternating between dry ingredients and the buttermilk, add 1/3 of flour mixture into the mixing bowl on low speed. Immediately follow with 1/2 of the buttermilk, followed by another 1/3 of the flour mixture and the second 1/2 of the buttermilk. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and buttermilk don’t splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top. After scraping, turn the mixer up to medium speed for just a few seconds ensuring the batter is fully mixed and smooth. Pour batter evenly into prepared pan with pecans, spreading evenly on top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Place cake on wire rack to cool for 5 minutes before inverting the cake. If any pecans stick to the inside of the pan, simply scrapethem out and place on the warm cake. Serve warm.
RECIPE CONTRIBUTED BY @ROSEWIFEBAKES