A delightful coffee cake featuring the warm flavors of apples and pecans, topped with a luscious caramel drizzle.
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, beat the eggs until foamy, then gradually add the sugar while continuing to beat.
Beating the eggs well helps create a light and airy texture.
Blend in the melted butter and vanilla extract until smooth.
Ensure the butter is slightly cooled to avoid cooking the eggs.
Combine the flour, salt, and baking soda in a separate bowl, then gradually add to the wet mixture.
Mix just until combined to avoid overworking the batter.
Fold in the chopped apples and pecans gently.
Coat the apples and pecans lightly in flour to prevent them from sinking.
Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
Check the cake at the 1-hour mark to avoid overbaking.
Cool the cake in the pan on a wire rack for 10 minutes before transferring to a serving plate.
Cooling in the pan helps the cake set and makes it easier to remove.
In a saucepan, combine the butter, brown sugar, milk, and salt for the topping. Boil for 3 minutes, stirring constantly.
Stirring constantly prevents the caramel from burning.
Slowly pour the caramel topping over the warm cake, allowing it to drizzle down the sides.
Pour the topping evenly for a beautiful presentation.
Serve the cake warm or at room temperature, and enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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