Fresh Apple Cake with Caramel Glaze

  • for the cake:
  • 4 Eggland’s Best eggs
  • 1 cup Stevia In The Raw®
  • 1 cup sugar
  • 1 1/2 cups vegetable oil
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla
  • 3 cups peeled and chopped Granny Smith apples
  • 1 cup chopped pecans
for the glaze:
  • 3/4 cup salted butter (1 1/2 sticks)
  • 1 cup (packed) light brown sugar
  • 1/4 cup milk
  • 1 tsp vanilla

  1. Preheat oven to 325f degrees. Spray an 8 cup tube or bundt pan with nonstick cooking spray (use the kind that has flour in it – it makes all the difference).
  2. In a large mixing bowl, using an electric mixer or stand mixer, mix together eggs, Stevia in the raw, sugar and oil until thoroughly combined.
  3. In a medium bowl, stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture (in 3 batches) to the liquid mixture. Stir slowly to combine. Then mix in vanilla.
  4. Finally, stir in chopped apples and pecans. Batter will be thick.
  5. Pour batter into prepared tube pan.
  6. Bake for about an hour (until a toothpick inserted comes out clean).
  7. Allow cake to cool completely, then invert it gently onto a cake stand or large platter.
  8. Begin making glaze. In a small pan, melt butter over low heat.
  9. Whisk in brown sugar and milk.
  10. Bring to a boil then gently reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat.
  11. Stir in vanilla. Allow the caramel glaze to cool for 5 minutes. Then pour over cake.
  12. Top with extra chopped pecans (optional).
  13. Slice and serve!

Recipe source:thecountrycook