Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons apple pie spice
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1⅓ cups canola oil
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups Granny Smith apples, peeled and chopped
- 1 cup chopped pecans
- 13.4 ounces dulce de leche caramel
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, apple pie spice, baking soda, and salt.
- In another bowl, mix the canola oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped apples and pecans until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, heat the dulce de leche and heavy cream in a small saucepan over low heat, stirring until smooth.
- Remove the cake from the oven and allow it to cool for about 10 minutes.
- Pour the warm caramel topping evenly over the cake.
- Allow the cake to cool further before slicing and serving.
Notes
- Use tart apples like Granny Smith for the best balance of flavor.
- Do not overmix the batter to keep the cake tender.
- The cake tastes even better the next day as the flavors develop.
- You can omit the pecans for a nut-free version.
- Serve slightly warm for the best caramel flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
