Description
This Apple Pecan Cake with Caramel Glaze blends tender, spiced apple-infused cake with crunchy pecans and a rich, buttery caramel topping. Perfect for autumn gatherings or a comforting dessert, it combines the warm flavors of cinnamon, nutmeg, and vanilla with a luscious caramel glaze to create an irresistible treat.
Ingredients
Scale
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
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set aside.
- Cream Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth and well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the sugar and oil mixture, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Apples and Pecans: Gently fold the peeled and diced apples along with the chopped pecans into the batter ensuring they are evenly distributed.
- Pour and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Caramel Glaze: While the cake is baking, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and cook for about 2 minutes until it dissolves and becomes bubbly.
- Add Cream, Vanilla, and Salt: Carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil, then reduce heat and simmer for 3-5 minutes until the glaze thickens slightly.
- Glaze the Cake: Once the cake is out of the oven and slightly cooled (about 10 minutes), evenly pour the warm caramel glaze over the top.
- Cool and Serve: Allow the cake to cool completely so the glaze can set before slicing into 12 servings and serving.
Notes
- Use Granny Smith apples for a tart, firm texture that holds well during baking.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower.
- The caramel glaze can be made a day ahead and reheated gently before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra moisture, you can add 1/4 cup of applesauce to the batter.
