This is a sponsored conversation on behalf of Stevia In The Raw®. All opinions and text are my own.
Fall Is In The Air
First, I need to mention how wonderful this cake smells when it is baking in the oven. The apples and the cinnamon combine to make the sweetest smell. It smells like fall and apple picking and fresh-squeezed cider. It is incredibly moist and yummy all by itself, but then we add the most delicious homemade caramel glaze. It makes the whole cake tastes like a caramel apple!
Cut The Sugar In Half
- When using in any baking recipe, it is recommended that only half of the sugar is swapped out for Stevia In The Raw Bakers Bag in order to achieve the proper browning, rising and caramelizing only sugar can achieve
Fresh Apple Cake with Caramel Glaze
Just a couple of notes before we get baking! I am using a tube pan for this recipe. It is typically used for angel food cakes. You can use any 8-cup bundt pan or even a 9×13 baking dish. You’ll just need to keep an eye on the cooking time. Also, because Stevia In The Raw® measures just like sugar, cup for cup, I substituted one cup of the sugar in this recipe for Stevia In The Raw®. 
Ingredients:
for the cake:
4 Eggland’s Best eggs
1 cup Stevia In The Raw®
1 cup sugar
1 1/2 cups vegetable oil
3 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 tsp vanilla
3 cups peeled and chopped Granny Smith apples
1 cup chopped pecans
for the glaze:
3/4 cup salted butter (1 1/2 sticks)
1 cup (packed) light brown sugar
1/4 cup milk
1 tsp vanilla
Directions:
Preheat oven to 325f degrees. Spray an 8 cup tube or bundt pan with nonstick cooking spray (use the kind that has flour in it – it makes all the difference).
In a large mixing bowl, using an electric mixer or stand mixer, mix together eggs, Stevia in the raw, sugar and oil until thoroughly combined.
In a medium bowl, stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture (in 3 batches) to the liquid mixture. Stir slowly to combine. Then mix in vanilla.
Finally, stir in chopped apples and pecans. Batter will be thick.
Pour batter into prepared tube pan.
Bake for about an hour (until a toothpick inserted comes out clean).
Allow cake to cool completely, then invert it gently onto a cake stand or large platter.
Begin making glaze. In a small pan, melt butter over low heat.
Whisk in brown sugar and milk.
Bring to a boil then gently reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat.
Stir in vanilla. Allow the caramel glaze to cool for 5 minutes. Then pour over cake.
Top with extra chopped pecans (optional).
Slice and serve!
Enjoy!
Want more Stevia In The Raw® recipes? Check out this Amish Friendship Bread!
Crock Pot Caramel Apple Pie Dip
Ingredients
- for the cake:
- 4 Eggland's Best eggs
- 1 cup Stevia In The Raw®
- 1 cup sugar
- 1 1/2 cups vegetable oil
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla
- 3 cups peeled and chopped Granny Smith apples
- 1 cup chopped pecans
- for the glaze:
- 3/4 cup salted butter 1 1/2 sticks
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 tsp vanilla
Instructions
- Preheat oven to 325f degrees. Spray an 8 cup tube or bundt pan with nonstick cooking spray (use the kind that has flour in it - it makes all the difference).
- In a large mixing bowl, using an electric mixer or stand mixer, mix together eggs, Stevia in the raw, sugar and oil until thoroughly combined.
- In a medium bowl, stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture (in 3 batches) to the liquid mixture. Stir slowly to combine. Then mix in vanilla.
- Finally, stir in chopped apples and pecans. Batter will be thick.
- Pour batter into prepared tube pan.
- Bake for about an hour (until a toothpick inserted comes out clean).
- Allow cake to cool completely, then invert it gently onto a cake stand or large platter.
- Begin making glaze. In a small pan, melt butter over low heat.
- Whisk in brown sugar and milk.
- Bring to a boil then gently reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat.
- Stir in vanilla. Allow the caramel glaze to cool for 5 minutes. Then pour over cake.
- Top with extra chopped pecans (optional).
- Slice and serve!
Don’t want to use Stevia. How much regular sugar if I don’t use it.. want to make.
it says it swaps out the same so i would say 2 c. sugar unless you want it less sweet.
Hi Peggy! It measures cup for cup just like sugar!
This certainly looks like a beautiful recipe, and I will be making it. However, I do have a question: Does the product “Stevia In The Raw” have any additives – like Erythritol, Fructose, glucose, etc. (i.e. any number of other sweetening agents, added to these calorie-free sweeteners?. If it does, then there’s a problem. If there are additives, even though the calorie count might be zero, most of the additives these companies are adding to stevia, cause allergies, or some unpleasant side effects (leaky bowl syndrome, bloating, IBS, etc.). It would be nice to know there is at least one Stevia product that contains nothing but stevia.
Hi Jo-Ann. I totally understand the concern! This, however, is all stevia extract. It is mixed with a bulking agent, maltodextrin (a carbohydrate derived from corn), so that it can be poured and measured like sugar. Here is a link with more information 🙂 http://www.intheraw.com/products/faqs/stevia-in-the-raw
I wonder if I can use just 1 cup of regular sugar?
Brandie, do you really need to use 2 cups of sugar? Can you just use 1 Cup of sugar or stevia? The cake looks really good!
Hi Terri! I’ve only ever made it this way. I didn’t find it super sweet at all. If you try it with just 1 cup, let me know! 🙂
Can you use butter instead of oil
Hi Phyllis, I’ve only made it this way so I can’t say for sure how it would work with butter. If you try it, let me know! 🙂
Looks so tasty, makes my mouth water!
This was amazing! I made it exactly to your directions – why mess with perfection? 🙂 Delicious!
We tried this recipe out and it does indeed smell absolutely heavenly! That apple and cinnamon combination washed us over with a sentimental feeling, akin to how we would sit in anticipation for the sweet treats that gran or mom would have baking in the oven on a idyllic day.
If you’re ever in Houston, Texas we’ll be more than happy to host you. It’s always nice to share a delicious dessert with people who have a passion for baking. We’re very eager for you to try our baklava, cookies, cheesecake pastries and other cakes!
Could I make this the day before Thanksgiving and leave it out on the counter overnight?
Hi Sandy! Yes, you could! 🙂
I made this today, however, it took 1 hour and 45 minutes in my oven before a toothpick came out clean and center wasn’t wet. Is that normal or did I do something wrong?
Can this cake be frozen?
Hi Donna – I haven’t tried it yet but you should be able to freeze this one! 🙂