★Ingredients
1 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 cups peeled, cored, and chopped apples
*For the caramel glaze
1/4 cup milk
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 cup powdered sugar
Easy and quick banana split dessert
★Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the sour cream, until well combined.
Fold in the chopped apples and pecans until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, and bring to a boil. Boil for 2 minutes, then remove from heat and let cool slightly. Gradually whisk in the powdered sugar until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Enjoy!