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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Apples and Pecans: Gently fold the peeled and chopped apples along with the chopped pecans into the batter, distributing them evenly throughout.
- 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.
- 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.
- 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.
- 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
