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!



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; 43.2 g total fat; 67 mg cholesterol; 476 mg sodium. 86.7 g carbohydrates; 6 g protein; Full Nutrition


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