Fresh Apple Cake with Butter Pecan Glaze

White Lily

Cooking spray

2 cups all-purpose flour

2 tsps. Ground cinnamon

1 tsp. baking soda

½ tsp. salt

2 cups firmly packed brown sugar

1 ½ cups vegetable oil

2 large eggs, lightly beaten

4 cups grated apples, about 4 large

1 cup chopped pecans

2 tsps. Vanilla extract

BUTTER PECAN GLAZE

½ cup butter

½ cup pecan halves

¾ cup firmly packed brown sugar

¼ cup heavy cream

¼ cup corn syrup

1/8 tsp. orange extract (optional)

Apples are just $#%*@^! perfect.

HEAT oven to 350F. Coat 10-inch fluted tube pan with no-stick cooking spray.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and eggs in large bowl. Gradually add flour mixture. 

There's that relaxing stirring sound.

Stir in apples, pecans and vanilla. Pour into prepared pan, no more than ¾ full.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack before removing from pan. Finnish cooling on wire rack.

For Glaze: MELT butter in small saucepan. Toast pecans in butter over medium heat, stirring constantly. Mix in brown sugar, cream and corn syrup. Bring to a rolling boil. Cook about 2 minutes, stirring constantly. Remove from heat. Blend in orange extract.

Glaaaaaze!

COOL glaze until thickened. Drizzle over cake. Extra glaze may be spooned over individual slices, if desired.

Or ice cream. I chose ice cream.

My Rating: 5/5 "The cake came out so moist, and then the glaze just made it even more comforting to eat! All the flavors blend effortlessly. You can't see the apple shreds in there, but you can absolutely taste them and it's wonderful. Plus bundt cakes are pretty pretty pretty. Wins all around!"