Easy Caramel Apple-Pecan Cake

To toast pecans

Toasting pecans or any nuts brings out the natural oils and enhances the flavor in recipes and is easy to do! Spread nuts in an even layer on a sheet pan in a 350°oven for 6-8 minutes or until fragrant. Your nose knows :) when they’re done. Remove from oven and allow them to cool.

To make cake

Preheat oven to 325 degrees F. Spray 9 x 13 pan with nonstick spray.

In large bowl, beat together the oil, sugar, salt, eggs, apple pie spice, baking soda and vanilla.

Add the flour, stirring until well blended.

Fold in chopped apples and pecans with a rubber spatula. Batter will be thick.

Pour batter into sprayed pan and bake 45 – 50 minutes or until toothpick inserted comes out clean.

Allow cake to cool in pan before adding topping.

To make caramel topping

Melt butter in a sauce pan.

Add half and half and brown sugar, stirring over medium heat until sugar is melted.

Bring to a rolling boil, stirring constantly.

Remove from heat and stir in vanilla.

Pour over cooled cake and sprinkle with toasted pecans. Caramel topping will thicken and firm as it cools.

Store leftovers in refrigerator up to 5 days. Allow cake to come to room temperature before serving or is also good cold.