Apple Pecan Cake with Caramel Glaze

by

Apple Pecan Cake with Caramel Glaze: A Fall Favorite

Apple pecan cake with caramel glaze is the epitome of cozy, homemade comfort.

Packed with chunks of fresh apples and crunchy pecans, this moist and flavorful cake is a celebration of warm, autumnal flavors.

The rich caramel glaze adds a luscious sweetness, perfectly complementing the natural tartness of the apples and the nutty crunch of the pecans.

This cake is perfect for any occasion, from casual family gatherings to festive holiday dinners.

Its rustic charm and irresistible aroma fill the kitchen with warmth and nostalgia, making it a crowd-pleaser that captures the essence of fall in every bite.

Ingredients

For the Cake:

  • ¾ cup oil
  • 2 cups sugar
  • 4 large eggs
  • 3 cups flour
  • 1 tsp baking soda

  • ½ tsp cinnamon
  • ½ tsp sea salt
  • 2 tsp vanilla extract
  • 3 ½ cups peeled and chopped Granny Smith apples (3–4 apples)
  • 1 cup chopped pecans

For the Caramel Glaze:

  • ⅓ cup butter
  • ½ cup light brown sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (163°C).
  • Grease and flour a tube pan or two loaf pans thoroughly. This prevents sticking.

2. Mix the Wet Ingredients

  • In a large bowl, combine ¾ cup oil, 2 cups sugar, and 4 eggs.
  • Whisk or beat with an electric mixer until smooth and slightly thick.

3. Prepare the Dry Ingredients

  • In a separate bowl, sift together:
    • 3 cups flour
    • 1 tsp baking soda
    • ½ tsp cinnamon
    • ½ tsp sea salt

4. Combine Wet and Dry Ingredients

  • Gradually add the dry mixture to the wet mixture, stirring gently until fully combined.
  • Add 2 tsp vanilla extract and mix just until blended. Avoid overmixing to keep the cake light.

5. Add Apples and Pecans

  • Fold in 3 ½ cups chopped Granny Smith apples and 1 cup chopped pecans.
  • Ensure they are evenly distributed throughout the batter.

6. Prepare the Pan

  • Pour the batter evenly into the prepared pan(s).
  • Smooth the top with a spatula if needed

7. Bake the Cake

  • Place the pan(s) in the preheated oven and bake for 50–60 minutes.

  • Check for doneness at 50 minutes by inserting a toothpick into the center.
    • If it comes out clean or with a few crumbs, the cake is ready.

  • Loaf pans may bake faster than a tube pan, so keep an eye on them.

For the Caramel Glaze

1. Make the Glaze

  • In a small saucepan, melt ⅓ cup butter over medium heat.

  • Stir in ½ cup light brown sugar and ½ cup milk.

  • Cook, stirring often, until the sugar dissolves and the mixture is smooth.

  • Remove from heat and stir in 1 tsp vanilla extract.

2. Add the Glaze to the Cake

  • While the cake is still warm in the pan, poke small holes all over the top with a skewer or toothpick.

  • Slowly pour the caramel glaze over the cake, allowing it to soak in. Let it sit for 15–20 minutes.

3. Remove and Serve

  • Gently loosen the edges of the cake with a spatula and remove it from the pan.

  • Slice and serve warm or at room temperature.

Tips for Success

  • Use Granny Smith Apples: Their tartness balances the sweetness of the cake and glaze.

  • Grease the Pan Well: This ensures the cake comes out cleanly.

  • Cool Slightly Before Removing: Letting the cake sit allows the glaze to soak in and the cake to firm up.

Variations

  1. Spiced Apple Pecan Cake: Enhance the fall flavors by adding a blend of warm spices such as cinnamon, nutmeg, and allspice to the batter.

  1. You can also substitute half of the pecans with walnuts or hazelnuts for a different nutty profile. For an extra kick, add a splash of vanilla extract or a teaspoon of rum to the caramel glaze.

  1. Healthier Version: Make a lighter version by replacing some of the all-purpose flour with whole wheat flour and using unsweetened applesauce in place of oil or butter.

  1. You can also reduce the sugar in the batter and use honey or maple syrup for a natural sweetener.

  1. For a vegan option, swap eggs for flaxseed or chia seed substitutes and use coconut milk for the glaze.

How to Store

  1. Refrigerating: Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.

  1. If the caramel glaze is sticky, consider storing the cake slices with wax paper in between to prevent sticking.

  1. Freezing: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container.

  1. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm slightly before serving for the best texture and flavor.

Leave a Comment