I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!


Recipe Summary

15 mins
1 hr 10 mins
2 hrs
3 hrs 25 mins
1 tube cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.

  • Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.

  • Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.

  • Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.

  • Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

Nutrition Facts

744 calories; protein 6g; carbohydrates 86.7g; fat 43.2g; cholesterol 67.2mg; sodium 475.8mg. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Absolutely delicious! I was worried that it would not turn out since the batter was extremely thick and sticky. Glad I wrong. I chose to poke holes in the cake and pour the glaze over the cake. This resulted in a very moist cake. I could not however taste the salt in the caramel. Next time I will up the salt to 1 tsp. Thanks for sharing this great recipe! Read More