Description
This Apple Pecan Cake with Caramel Glaze is a moist, spiced cake packed with tender apples and crunchy pecans, topped with a rich and buttery caramel glaze. It’s the perfect dessert for fall gatherings or any occasion when you want something comforting and indulgent.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups peeled and diced apples (Granny Smith or your favorite variety)
- 1 cup chopped pecans
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. - Prepare the Batter:
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples and chopped pecans. - Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan. - Make the Caramel Glaze:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2-3 minutes. Remove from heat and stir in the vanilla extract and salt. - Glaze the Cake:
While the cake is still warm, pour the caramel glaze evenly over the top. Allow it to soak in slightly before serving.
Notes
- Granny Smith apples are ideal for this cake due to their tartness, but feel free to use your favorite variety.
- The caramel glaze can be made ahead and stored in the refrigerator for up to 1 week. Just reheat gently before pouring over the cake.
- If you prefer a thicker glaze, you can simmer it for a longer time to reduce it slightly.
- The cake will stay fresh at room temperature for up to 3 days, or refrigerated for up to 5 days.
- For a nuttier flavor, try toasting the pecans before adding them to the batter.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 380
- Sugar: 40g
- Sodium: 250 mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg