#MeatlessMonday - Apple Cider Cake with Salted Caramel Glaze #dessert

This may seem like a complicated recipe, but it isn't. You can use whatever apples you wish (Granny Smith or Honeycrisp apples work well). If you don't like pecans (or any nuts) you may omit those. Enjoy!

Apple Cider Cake with Salted Caramel Glaze

Ingredients 

Streusel topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3/4 cup pecans, chopped
1/4 tsp ginger
1/4 tsp nutmeg
1/3 cup vegetable oil

Cake:

4 medium apples, peeled and chopped into 1/2 inch chunks
1 cup + 2 Tbs all-purpose flour
2 tsp baking powder
1/2 tsp nutmeg
2 tsp ginger
1/2 tsp salt
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider

Salted Caramel Glaze:

3/4 cup sugar
1/4 cup water
1 cup whipping cream
2 Tbs butter, cubed
1/4 tsp salt

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Directions

For the streusel topping:

Combine all of the ingredients together in a small bowl. Set aside.

For the caramel glaze:

Combine sugar and water in saucepan. Without stirring, cook on medium-high until mixture comes to a boil and begins to caramelize (5-10 minutes.) Once the mixture shows streaks of gold, stir a couple of times and remove from heat when it turns a dark amber. Immediately pour in the cream and whisk. Add butter and salt and whisk. Return to medium-low heat for 5 minutes, until slightly reduced.

Set aside to cool completely

For the cake:

Preheat the oven to 350F

Grease a 9-inch spring-form pan.

In a small bowl, whisk together flour, baking powder, nutmeg, ginger, and salt.
In a large bowl, whisk eggs and sugar together until the mixture thickens and becomes pale. Whisk in oil and apple cider.

Combine egg mixture with dry ingredients. 

Fold apples in gently with a spatula.
Pour the batter into the greased spring-form pan.

Sprinkle with the streusel topping.

Bake at 350F for 55-70 minutes until golden-brown on top and toothpick comes out clean.
Allow to cool completely.
Drizzle with glaze and serve.