Instructions

1. Prepare the Cake

• Preheat your oven to 325°F (163°C).

• In a large mixing bowl, combine the oil, sugar, and eggs. Mix well until creamy.

• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until combined.

• Stir in the vanilla, then fold in the chopped apples and pecans.

2. Bake

• Pour the batter into a generously greased and floured tube pan. (If you don’t have a tube pan, two loaf pans work perfectly as a substitute.)

• Bake at 325°F for about 1 hour. Check for doneness around 50 minutes by inserting a toothpick into the center — it should come out clean. If using loaf pans, check at 50 minutes as well.

3. Make the Caramel Glaze

• In a small saucepan over low heat, melt the butter.

• Stir in the brown sugar and milk, and bring to a boil over low heat.

• Reduce heat and simmer, stirring constantly, for 10 minutes.

• Remove from heat and stir in the vanilla. Let cool slightly.

4. Glaze the Cake

• Once the caramel glaze has cooled a bit (warm but not hot), pour it evenly over the top of the cake.

Tips

• For an extra crunch, sprinkle a handful of chopped pecans on top of the glaze before it sets.

• Serve warm or at room temperature — pairs beautifully with vanilla ice cream or whipped cream.

This cake is a cozy, sweet treat bursting with fall flavors — perfect for any occasion! Would you like me to create a printable version or a social media-ready card for this recipe?