Cranberry-Apple Cake with Salted Caramel Glaze
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!
- Serves: 1 person
- 3cups all-purpose flour
- 2cups white sugar
- 1½ cups vegetable oil
- 3large eggs
- 2teaspoons vanilla extract
- 1teaspoon baking soda
- 1teaspoon salt
- 2½ cups diced apples
- 1cup chopped pecans
- ¾cup dried cranberries
- 1cup light brown sugar
- ½cup butter
- ¼cup milk
- 1teaspoon vanilla extract
- ½teaspoon salt
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
Step 2Place 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.
Step 3Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
Step 4Combine 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.
Step 5Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
Step 6Remove 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.