Thick slices of this cake reward you with bites of tender apple, crunchy pecans and cake that is soaked with gooey caramel. Whether you enjoy it with your morning coffee or afternoon tea is up to you.
2applesdiced, about 2 cups (Opal Apples were beautiful in this)
1/2cuppecanscrushed, divided
caramel sauce
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Instructions
Preheat oven to 350 degrees. Prepare 2 loaf pans (I used 1.5 lb pans measuring 10x5x3 inches) by lightly coating with baking spray (or butter), and lining with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well, scraping down the sides of the bowl with a spatula. Add the buttermilk and flour mixture in batches, alternating. Stir in the apples and 1/4 cup of pecans.
Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden, and a toothpick inserted comes out clean. Let it cool in the pans for about 5 minutes, then gently transfer to a wire rack to cool. While the loaves are still warm, spoon some caramel sauce over the tops and sprinkle with pecans. Serve warm or at room temperature.
Notes
Nutrition information is for one loaf cake. Recipe makes two 1.5 lb Apple Pecan Loaf Cakes.