Apple Pecan Cake with Rum Caramel Glaze
I love apples in desserts. When fall hits and apples are in season, this is a perfect way to use your favourite kind. I used Gala apples for this apple pecan cake, which provides a more sweet note, but if you want something more tart, I suggest using Granny Smith or Honey Crisp. Using vegetable oil leads to a super moist and light cake. And who doesn't like alcohol in their dessert? Any dark rum will suffice, but I used Lemonhart 151 Demerara Rum, as it has rich complimenting flavours of caramel and spice. If you're allergic to nuts or wish to pass on the alcohol, simply omit them from the recipe.
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Ingredients:
Cinnamon Sugar Layer:
- 2 tablespoons ground cinnamon, divided
- ½ cup plus 3 tablespoons brown sugar, divided
- 1 cup vegetable oil
- 1½ cups granulated sugar
- 3 eggs
- ¼ cup sour cream
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¼ tsp fine salt
- 3½ cups diced peeled apples
- 1 cup chopped toasted pecans plus extra for topping
Cinnamon Sugar Layer:
- 3 tablespoons brown sugar
- 3½ cups diced peeled apples
- ½ cup brown sugar
- ⅓ cup whipping cream
- ¼ cup butter, cubed
- ¼ teaspoon fine salt
- 4 tablespoons dark rum
- 1½ to 2 cups icing sugar plus extra for dusting
Instructions:
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