Watershed's Fresh Apple Cake With Caramel Glaze

By sandycon

Ingredients

• For the cake:
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (preferably Ceylon)
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 5 apples, peeled and diced into 1/2-inch pieces (Peacock recommends Winesap or Granny Smith)
• 1 1/4 cups coarsely chopped pecans
• 2 1/4 teaspoons vanilla
• For the glaze:
• 4 tablespoons ( 1/2 stick) unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• Pinch salt
• 1/2 cup heavy cream

Details

Servings 16
Adapted from projects.eveningedge.com

Preparation

Step 1

To prepare the cake: Preheat oven to 325 degrees. Butter and flour an 8-by-13-inch baking pan.
In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla and pour into pan.
Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To prepare the glaze: In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.
With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.