Apple Pecan Cake with Caramel Glaze Recipe

Introduction

This Apple Pecan Cake with Caramel Glaze is a delightful autumn treat combining tender cake, tart apples, crunchy pecans, and a rich caramel topping. It’s perfect for cozy gatherings or as a special dessert any time of the year.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 3 cups peeled and chopped apples (such as Granny Smith)
• 1 cup chopped pecans
• 1/2 cup unsalted butter (for caramel glaze)
• 1 cup packed light brown sugar (for caramel glaze)
• 1/4 cup heavy cream (for caramel glaze)
• 1 tsp vanilla extract (for caramel glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This helps create a tender, airy texture.
4. Step 4: Beat in the eggs one at a time, mixing fully after each addition. Stir in the vanilla extract.
5. Step 5: Mix in the sour cream until well combined. Gradually add the dry ingredient mixture, blending until just combined to avoid overmixing.
6. Step 6: Gently fold in the chopped apples and pecans, distributing them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake bakes, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until it comes to a boil. Let it boil for 1 minute, then remove from heat and stir in the vanilla extract.
9. Step 9: When the cake is still warm, use a skewer or fork to poke holes all over the top. Pour the caramel glaze over the cake, allowing it to seep into the holes.
10. Step 10: Let the cake cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream for added indulgence.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance to the sweet caramel glaze.
• For extra crunch, toast the pecans lightly before folding them into the batter.
• Substitute sour cream with Greek yogurt for a slightly tangier flavor and added moisture.
• Try adding raisins or dried cranberries along with the apples for a fruity twist.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for 15-20 seconds to enjoy warm. The caramel glaze may thicken when refrigerated but softens again when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds work well as substitutes and provide a similar texture and flavor.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done.

Apple Pecan Cake with Caramel Glaze Recipe

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★★★★★

4.9 from 90 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

This Apple Pecan Cake with Caramel Glaze is a moist and flavorful dessert that combines tender cake studded with tart apples and crunchy pecans, finished with a rich, buttery caramel glaze. Perfect for autumn or any occasion, this cake offers a cozy blend of warm spices and delightful textures.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 3 cups peeled and chopped apples (such as Granny Smith)
• 1 cup chopped pecans

Caramel Glaze Ingredients

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking during baking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This creates a tender, airy texture for the cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
5. Incorporate Sour Cream and Dry Ingredients: Mix in the sour cream until well blended. Slowly add the dry ingredient mixture, folding it into the wet ingredients just until combined to avoid overmixing which can toughen the cake.
6. Fold in Apples and Pecans: Gently fold the peeled and chopped apples along with the chopped pecans into the batter, distributing them evenly throughout.
7. Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
8. Prepare the Caramel Glaze: While the cake is baking or once it’s out of the oven, melt the butter in a small saucepan over medium heat. Add the light brown sugar and heavy cream, stirring continuously until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat and stir in the vanilla extract.
9. Glaze the Cake: While the cake is still warm, use a skewer or fork to poke holes all over the top. Pour the warm caramel glaze evenly over the cake, allowing it to seep into the holes and infuse the cake with caramel flavor.
10. Cool and Serve: Allow the cake to cool completely before slicing. Serve as is or pair with a scoop of vanilla ice cream for an indulgent treat.

Notes

• Make sure to use tart apples like Granny Smith for the best balance of sweetness and acidity.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• The caramel glaze can be made ahead and reheated before pouring if desired.
• For extra crunch, lightly toast the pecans before folding them into the batter.
• Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Apple pecan cake, caramel glaze cake, autumn dessert, spiced apple cake, pecan cake, homemade caramel cake