Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups peeled and chopped apples
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped apples and pecans.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Drizzle the caramel sauce over the top of the cake and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 420
- Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 360mg
- Carbohydrates: 54g
- Fiber: 2g
- Sugar: 33g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of apple you prefer.
- Walnuts or almonds can be substituted for pecans.
- Maple syrup or butterscotch sauce can be substituted for caramel sauce.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter for added texture and flavor.
- Top the cake with whipped cream or vanilla ice cream for a decadent dessert.
Tips and Tricks:
- Make sure to chop the apples and pecans into small pieces to ensure they are evenly distributed throughout the cake.
- Use room temperature ingredients for best results.
- Don't overmix the batter to avoid a tough cake.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Serve the cake on a cake stand or platter.
- Drizzle additional caramel sauce over the top of the cake for added visual appeal.
Garnishes:
- Top the cake with chopped pecans or apple slices.
Pairings:
- Serve the cake with a hot cup of coffee or tea.
Suggested Side Dishes:
- Vanilla ice cream or whipped cream.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Caramel apple pecan cake is a classic fall dessert that originated in the United States.
Flavor Profiles:
- This cake has a sweet and nutty flavor with a hint of cinnamon and caramel.
Serving Suggestions:
- Serve the cake as a dessert after a hearty fall meal.
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Taste: Sweet, Caramelized, Nutty, Fruity, Moist