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Watershed's Fresh Apple Cake With Caramel Glaze

Serves: 16
Hands On Time: 
Total Time: 


1 cup packed light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
5 apples, peeled and diced into 1/2-inch pieces (Winesap or Granny Smith recommended)
1 1/4 cups coarsely chopped pecans
2 1/4 teaspoons vanilla

4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch salt
1/2 cup heavy cream


To make the cake: Heat oven to 325 degrees. Butter and flour an 9-by-13-inch baking pan.

In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla, and pour into pan.

Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To make the glaze: In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.

With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface. Serve immediately. 


Per serving: 517 calories (percent of calories from fat, 56), 5 grams protein, 53 grams carbohydrates, 2 grams fiber, 33 grams fat, 53 milligrams cholesterol, 172 milligrams sodium.

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