Detailed Directions and Instructions
Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Mix Wet Ingredients
In a large mixing bowl, beat together the sugar, eggs, and oil until well combined.
Add Apples and Pecans
Fold in the chopped apples and pecans into the wet mixture, ensuring they are evenly distributed.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Caramel Glaze
While the cake is baking, combine butter, brown sugar, and cream in a saucepan over medium heat. Stir until the butter melts and the mixture comes to a boil. Allow it to boil for 3-5 minutes, stirring constantly.
Glaze the Cake
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Pour the warm caramel glaze over the cake, allowing it to soak in.
Serve
Let the cake cool completely before slicing into squares. Serve as desired.
Notes
Storage Suggestions
Store any leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for a longer shelf life.
Serving Suggestions
This cake pairs wonderfully with vanilla ice cream or whipped cream for a delicious dessert.
Substitution Tips
You can substitute walnuts for pecans if preferred. Additionally, use any sweet apples, such as Honeycrisp or Fuji, for a flavorful twist.
