Best Caramel Glazed Apple Chunk Cake Recipes

ELIZABETH SANCHEZ' CARAMEL-GLAZED APPLE CHUNK CAKE image

Yield 12 servings

Number Of Ingredients 13

2 1/2 cups plus 1 tablespoon flour
1 1/4 teaspoons ground cinnamon
1/4 teaspoon fresh-ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 tablespoons orange juice
1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch chunks (3 1/4 cups)
1 cup chopped pecans
Glaze

Steps:

Generously grease 12-cup capacity bundt cake pan and lightly flour. Sift together 2 1/2 cups flour, cinnamon, nutmeg, baking soda and salt onto sheet of wax paper. Combine oil, sugar, eggs and vanilla in large mixer bowl. Beat 3 minutes until thick and smooth. Add sifted ingredients and orange juice. Mix to combine. Toss apples and pecans with remaining 1 tablespoon flour. Stir into batter with wooden spoon. Batter will be very thick. Transfer batter to prepared pan. Smooth surface. Bake at 350 degrees until wood pick inserted in center comes out clean, about 1 hour. Let rest on cooling rack 5 minutes. Invert cake onto rack placed on sheet of foil. Brush warm cake with Glaze, reapplying Glaze as it drips onto foil. Makes 12 servings. Note: Cake is best eaten warm. To reheat, place on baking sheet lined with foil and bake in 350-degree oven until just warm, about 8 to 10 minutes. Or alternately, place cake on microwaveable plate and reheat on MEDIUM (50% power) until just warm, about 4 minutes. Do not overheat.

CARAMEL-GLAZED APPLE CHUNK CAKE image

Yield 12 servings

Number Of Ingredients 16

2 1/2 cups all purpose flour
1 1/4 t cinnamon
1 t. each; baking soda, salt
1/4 t ground nutmeg
1 cup vegetable oil
2 cups sugar
3 large eggs
1 1/2 t. vanilla
3 T orange juice
3 granny smith apples, peeled, cut into 1/2 inch chunks(about 3 1/4 cups)
1 cup chopped pecans
1 T flour
Glaze"
1 stick butter, unsalted
1 cup packed light brown sugar
1/4 cup whipped cream

Steps:

For Cake, put rack in center of oven; heat oven to 350 degres. Generously grease a 12 cup bundt pan; coat lightly with flour, tapping excess out. Sift together 2 1/2 cups flour, spices, baking soda and salt; set aside. Put vegetable oil, sugar, eggs and vanilla in large mixer bowl. Beat until thick and smooth, 3 minutes. Add sifted ingredients and orange juice; mix to combine. Toss apples and pecans with 1 T flour and stir into batter with wooden spoon; it will be very thick. Transfer to prepared pan and smooth the surface. Bake until toothpick inserted in center comes out clean, about 1 hour. Let rest on cooling rack for 5 minutes. While cake is cooling, make the glaze. Bring all glaze ingredients to a boil in a small pan and cook 3 minutes. Invert cake onto rack placed on sheet of foil. Brush warm cake with glaze, reapplying glaze as it drips onto foil. Cake is best eaten warm. To reheat, place on baking sheet lined with foil and bake in 350 oven until just warm about 8-10 minutes. Or alternately, place cake on microwaveable plate and reheat at medium power until just warm, about 4 minutes. Do not overheat.