Ingredients
- Caramel Glaze:
- 1 1/2 cups chopped pecans
- 1/2 cup butter, melted
- 2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Preparation
Step 1
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Caramel Glaze over cake, and cool 30 minutes. Sprinkle with remaining 1/2 cup pecans. Spoon this super-moist cake out of the pan, cobbler-style, and serve with ice cream.
Caramel Glaze:
Bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla extract. Stir 2 minutes; use immediately.