Ingredients:
For the cake:
- 1½ cups of neutral oil
- 2 cups brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3 cups fuji apples peeled and chopped
- 1 cup Maple Activated Native Texas Pecans
For the maple glaze:
- 4 tablespoons butter
- 1/3 cup maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 325°F (163°C).
- Thoroughly grease a bundt cake pan, or alternatively, two loaf pans, to ensure easy removal of the cake once baked.
- In a large mixing bowl, combine the oil, brown sugar, vanilla extract and eggs. Beat these ingredients together until the mixture is creamy and homogeneous.
- In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mix until just combined.
- Fold in the chopped apples and activated pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan(s).
- Place in the preheated oven and bake for approximately 1 hour (check with a toothpick at around the 50-minute mark).
- While the cake is cooling, prepare the glaze.
- In a small saucepan, melt the butter over low heat. Allow the butter to brown slightly (until it smells toasted) about 2-3 minutes.
- Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla.
- Drizzle over the cake while still warm.
- Serve immediately or refrigerate overnight for enhanced flavor.