Rating
Published Jun 19th
Prep 15m Cook 1h 10m Additional 2h Ready In 3h 25m
Servings 1 tube cake Calories 743.7
I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!
Recipe Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups diced apples
- 1 cup chopped pecans
- ¾ cup dried cranberries
- 1 cup light brown sugar
- ½ cup butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Cooking Directions
- 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
- 2 Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
- 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
- 4 Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
- 5 Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
- 6 Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.
Nutrition Facts
- Calories 743.7
- Carbohydrate 86.7 g
- Cholesterol 67.2 mg
- Fat 43.2 g
- Fiber 2.7 g
- Protein 6 g
- Saturated Fat 10.2 g
- Sodium 475.8 mg
- Sugar 59.7 g