A delightful cake combining the sweetness of apples and the crunch of nuts, topped with a rich caramel glaze.
Preheat your oven to 350°F (175°C). Grease a tube pan with butter or non-stick spray.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
Whisking thoroughly ensures the sugar dissolves properly, giving the cake a smooth texture.
Add the flour, salt, and baking soda to the egg mixture and stir until just combined.
Avoid overmixing to keep the cake tender.
Fold in the vanilla extract, diced apples, and chopped pecans.
Gently folding prevents the batter from deflating and keeps the apples and nuts evenly distributed.
Pour the batter into the prepared tube pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
While the cake bakes, combine the brown sugar, butter, and milk in a saucepan over medium heat. Cook for 2-3 minutes, stirring constantly, until smooth.
Stirring constantly prevents the caramel from burning.
Once the cake is out of the oven, pour the warm caramel topping over it while still in the pan.
Pouring the topping while the cake is hot helps it soak in better.
Let the cake cool completely in the pan before inverting onto a serving plate.
Cooling fully ensures the cake holds its shape when removed from the pan.
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