Apple Pecan Cake with Caramel Glaze – A Perfectly Spiced Delight

Apple Pecan Cake with Caramel Glaze is a rich, moist dessert that captures the warmth of fall in every bite.

Loaded with fresh apples, crunchy pecans, and a luscious caramel glaze, this cake is perfect for holidays, family gatherings, or anytime you crave a cozy treat.

Kitchen Equipment Needed

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• 9×13-inch baking dish or bundt pan
• Saucepan
• Spatula

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 cups peeled and diced apples (Granny Smith recommended)
• 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

Directions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or bundt pan.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream Butter and Sugars:
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Vanilla:
   Beat in eggs one at a time, then add vanilla extract and mix until combined.
5. Incorporate Sour Cream and Dry Ingredients:
   Mix in the sour cream, then gradually add the dry ingredients, mixing until just combined.
6. Add Apples and Pecans:
   Fold in the diced apples and chopped pecans.
7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the Caramel Glaze:
   In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until the mixture bubbles and thickens slightly. Remove from heat and stir in vanilla extract.
9. Glaze the Cake:
   Once the cake has cooled slightly, pour the warm caramel glaze over the top. Let it set before serving.

Prep Time

25 minutes

Cook Time

45 minutes

Total Time

1 hour 10 minutes

Nutrition (Per Serving, based on 12 servings)

Calories: 420
Protein: 5g
Carbohydrates: 50g
Fat: 22g
Sugar: 34g

Expert Tips

• Apple Choice: Use tart apples like Granny Smith to balance the sweetness of the cake and glaze.
• Extra Texture: Toast the pecans before adding them to the batter for a deeper flavor.
• Glaze Timing: Pour the glaze while it’s warm for an even coating, but not too hot to prevent it from soaking through too quickly.

FAQs

Can I use a different nut?
Yes, walnuts or almonds can be substituted for pecans.

Can I make this cake ahead of time?
Absolutely! This cake stays moist for several days and can be made a day in advance.

What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months.

Reheating: Warm slices in the microwave for 15-20 seconds to enjoy the cake as if freshly baked.

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour blend to make the cake gluten-free.
• Spice Mix: Add a pinch of ground cloves or ginger for extra spice.
• Individual Servings: Bake in muffin tins for mini apple pecan cakes with caramel drizzle.

Apple Pecan Cake with Caramel Glaze

Apple Pecan Cake with Caramel Glaze is a rich, moist dessert that captures the warmth of fall in every bite.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Whisk or electric mixer
• Measuring cups and spoons
• - 9x13-inch baking dish or bundt pan
• - Saucepan
• Spatula

Ingredients

  

• **For the Cake:**
• - 2 cups all-purpose flour
• - 1 1/2 tsp baking powder
• - 1/2 tsp baking soda
• - 1 tsp ground cinnamon
• - 1/2 tsp ground nutmeg
• - 1/4 tsp salt
• - 1/2 cup unsalted butter softened
• - 1 cup granulated sugar
• - 1/2 cup brown sugar packed
• - 2 large eggs
• - 1 tsp vanilla extract
• - 1/2 cup sour cream
• - 2 cups peeled and diced apples Granny Smith recommended
• - 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

Instructions

 

• **Preheat Oven:**
• Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or bundt pan.
• **Mix Dry Ingredients:**
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• **Cream Butter and Sugars:**
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• **Add Eggs and Vanilla:**
• Beat in eggs one at a time, then add vanilla extract and mix until combined.
• **Incorporate Sour Cream and Dry Ingredients:**
• Mix in the sour cream, then gradually add the dry ingredients, mixing until just combined.
• **Add Apples and Pecans:**
• Fold in the diced apples and chopped pecans.
• **Bake:**
• Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• **Make the Caramel Glaze:**
• In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until the mixture bubbles and thickens slightly. Remove from heat and stir in vanilla extract.
• **Glaze the Cake:**
• Once the cake has cooled slightly, pour the warm caramel glaze over the top. Let it set before serving.