Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (6g) fine sea salt
  • 1 tbsp (8g) ground cinnamon
  • 3 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • 1 cup (235ml) neutral vegetable oil
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups firm baking apples (Granny Smith or Honeycrisp), peeled, cored, and 1/2-inch diced
  • 1 cup (115g) toasted pecans, chopped
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (60ml) whole milk
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or 10 cup Bundt pan thoroughly. Note: Greasing is vital as the sugar in the fruit can stick.
  2. Whisk together 3 cups all purpose flour, 1 tbsp cinnamon, 1 tsp baking soda, and 1 tsp fine sea salt in a large bowl.
  3. Add the 3 cups of diced apples and 1 cup toasted pecans to the flour mixture. Toss until every piece of fruit is dusted in white. Note: This coating keeps the fruit from sinking.
  4. Beat 3 large eggs, 2 cups granulated sugar, 1 cup oil, and 2 tsp vanilla in a separate bowl until the mixture looks pale and smooth.
  5. Pour the wet mixture into the dry apple flour bowl. Stir by hand until no white streaks remain. The batter will be incredibly stiff and thick.
  6. Transfer the batter to your pan and smooth the top. Bake for 1 hour and 15 minutes until a skewer comes out clean and the top is dark gold.
  7. Start the glaze when the timer has 5 minutes left. Melt 1/2 cup butter with 1 cup brown sugar, 1/4 cup milk, and 1/2 tsp sea salt in a saucepan.
  8. Bring the glaze to a rolling boil over medium heat. Boil for exactly 3 minutes while stirring.
  9. Take the cake out and pour the bubbling glaze over the surface immediately.
  10. Let the cake sit for at least 1 hour. Wait until the glaze has soaked in and turned matte before you even think about slicing it.