When the fall air turns crisp, and the trees are bursting with color, nothing beats the comfort of a freshly baked cake filled with the season’s best flavors. This Apple Pecan Cake with Caramel Glaze is a perfect blend of tart apples, crunchy pecans, and warm cinnamon, all topped with a luscious caramel glaze that drips down the sides like sweet autumn magic. Trust me—your kitchen is about to smell heavenly!
This recipe is not just a dessert; it’s an experience. Whether you’re baking for a family gathering, a cozy dinner at home, or just because you’re craving something sweet and homemade, this cake is a crowd-pleaser. Let’s dive into how to make this masterpiece step by step.
A Cake That Celebrates Fall
I first made this cake on a rainy Sunday afternoon when I needed a pick-me-up. The simple act of peeling and chopping apples, mixing batter, and watching the cake rise in the oven felt therapeutic. The caramel glaze? That was the cherry on top—or should I say the drizzle over the edge?
What I love most is how versatile this cake is. It’s sweet, but not too sweet, and the pecans add just the right crunch. Plus, the caramel glaze takes it to a whole new level of decadence. Serve it warm, and you’ll find yourself slicing seconds before you know it.
Gather Your Ingredients
Here’s what you’ll need to whip up this dreamy dessert:
For the Cake:
- 1½ cups cooking oil – Keeps the cake moist and tender.
- 2 cups granulated sugar – For that perfect sweetness.
- 4 large eggs – Adds structure and richness.
- 3 cups all-purpose flour – The base for our cake.
- 1 teaspoon baking soda – Ensures a nice, even rise.
- ½ teaspoon cinnamon – Adds that comforting warmth.
- 1 teaspoon salt – Balances the sweetness.
- 2 teaspoons vanilla extract – For a flavor boost.
- 3½ cups Granny Smith apples (peeled and finely chopped) – The star of the show.
- 1 cup pecans (finely chopped) – Adds texture and nutty flavor.
For the Caramel Glaze:
- ¾ cup unsalted butter (1½ sticks) – Because butter makes everything better.
- 1 cup light brown sugar – For a deep, molasses-like sweetness.
- ¼ cup whole milk – Gives the glaze a creamy consistency.
- 1 teaspoon vanilla extract – Complements the glaze beautifully.
Let’s Get Baking!
1️⃣ Preheat the Oven and Prepare the Pan
Start by preheating your oven to 325°F (163°C). This lower temperature ensures the cake bakes evenly and stays moist. Meanwhile, grease and flour a tube pan or two loaf pans. This step is crucial to ensure your cake slides out easily after baking.
Pro Tip: Use a pastry brush to get into all the nooks and crannies of your pan, and tap out any excess flour.
2️⃣ Mix the Wet Ingredients
In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat them together until the mixture is creamy and smooth. This step sets the foundation for a perfectly textured cake.
3️⃣ Combine the Dry Ingredients
In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt. Sifting ensures there are no lumps and that everything gets evenly distributed.
Quick Tip: If you don’t have a sifter, use a whisk to aerate the dry ingredients.
4️⃣ Create the Batter
Gradually add the dry mixture to the wet mixture, stirring gently after each addition. Be careful not to overmix, as this can make the cake dense instead of tender. The batter will start to come together beautifully at this stage.
5️⃣ Add the Flavorings
Now for the fun part! Stir in the vanilla extract, then fold in the chopped apples and pecans. The batter will be thick, but don’t worry—that’s exactly how it should be. The apples will release moisture as the cake bakes, creating a perfectly moist crumb.
Pro Tip: Dice the apples small so they distribute evenly throughout the cake, giving you a burst of apple in every bite.
6️⃣ Bake the Cake
Once your batter is ready and your pans are prepped, it’s time to bake this delicious beauty. Pour the batter into your greased and floured pan(s). Use a spatula to smooth out the top, ensuring an even bake.
Now, place the pan in your preheated oven and bake for approximately 1 hour. Keep an eye on it—starting at the 50-minute mark, insert a toothpick into the center of the cake. If it comes out clean, your cake is done! If not, give it a few more minutes and check again.
While the cake bakes, the aroma of cinnamon, apples, and pecans will fill your kitchen, making it impossible to wait patiently. This is your cue to start dreaming about that caramel glaze.
Pro Tip: If you’re using loaf pans instead of a tube pan, your baking time might vary slightly, so check them a little earlier.
7️⃣ Prepare the Caramel Glaze
While the cake is cooling, let’s whip up the star of the show: the caramel glaze. This glaze is sweet, buttery, and oh-so-smooth—a perfect companion for the rich, apple-studded cake.
Here’s how to make it:
- In a small saucepan, melt ¾ cup of unsalted butter over low heat.
- Stir in 1 cup of light brown sugar and ¼ cup of whole milk. Keep the heat low and mix until the sugar dissolves completely.
- Bring the mixture to a gentle boil, then reduce it to a simmer. Stir constantly for about 10 minutes until the glaze thickens slightly. You’re looking for a silky, pourable consistency.
- Remove from heat and stir in 1 teaspoon of vanilla extract for that final touch of flavor.
Let the glaze cool for a few minutes until it’s just thick enough to coat the back of a spoon but still easy to drizzle.
Pro Tip: If you’re a fan of salted caramel, sprinkle in a pinch of sea salt at this stage for a delightful twist.
8️⃣ Glaze the Cake
The cake is baked, the glaze is ready, and now comes the most satisfying part: putting it all together.
- Once the cake has cooled for about 15 minutes, carefully remove it from the pan and place it on a wire rack or serving platter.
- While the cake is still slightly warm (but not hot), pour the caramel glaze over the top. Let it drip down the sides naturally for a beautiful, rustic look.
Pro Tip: If you want a thicker glaze layer, let the first coat set for a few minutes, then pour on a second layer.
Serving Suggestions
This Apple Pecan Cake with Caramel Glaze is best served slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a cozy fall vibe, serve it alongside a mug of hot apple cider or a steaming cup of coffee.
Tips for Success
- Choose the Right Apples: Granny Smith apples are ideal because their tartness balances the sweetness of the cake and glaze. If you prefer a sweeter apple, try Honeycrisp or Fuji.
- Prep Ahead: You can chop the apples and pecans in advance to save time during assembly.
- Cool Completely for Clean Slices: While the cake is delicious warm, letting it cool completely will give you cleaner slices and allow the flavors to fully develop.
Variations to Try
Want to switch things up? Here are a few ideas to make this recipe your own:
- Add a Spiced Twist: Mix a pinch of nutmeg or ground cloves into the batter for an extra layer of warmth.
- Swap the Pecans: Try walnuts or almonds for a different crunch and flavor profile.
- Make It Extra Moist: Substitute half the oil with unsweetened applesauce for a lighter, moister cake.
FAQs About Apple Pecan Cake with Caramel Glaze
When it comes to baking this delightful cake, a few common questions pop up. Let’s clear them up so you can bake with confidence!
1. Can I use a different type of apple?
Absolutely! While Granny Smith apples are ideal for their tartness, you can substitute them with other firm varieties like Honeycrisp, Fuji, or Pink Lady. These sweeter apples will slightly alter the flavor but still work beautifully.
2. Can I make this cake ahead of time?
Yes, this cake is a great make-ahead dessert! Bake it up to 2 days in advance and store it in an airtight container at room temperature. Add the caramel glaze just before serving for the freshest presentation.
3. What’s the best way to store leftovers?
To keep the cake moist and delicious, store leftovers in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, refrigerate it instead. Let the cake come to room temperature before serving to enjoy its full flavor.
4. Can I freeze this cake?
Yes! You can freeze the cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, to lock in the freshness. Thaw it overnight in the refrigerator, then glaze it before serving.
5. How do I prevent the glaze from soaking into the cake too much?
Make sure the cake is mostly cooled before applying the glaze. A slightly warm cake will absorb just the right amount of glaze while still allowing most of it to coat the top and drip beautifully down the sides.
6. Can I use a bundt pan instead of a tube pan?
Yes, a bundt pan works wonderfully for this recipe. Just make sure to grease and flour it thoroughly to ensure easy release.
7. What if I don’t have pecans?
No problem! Walnuts, almonds, or even hazelnuts are great substitutes. If you’re not a fan of nuts, you can omit them entirely—the cake will still be deliciously moist and flavorful.
Conclusion: Bake Your Way to Fall Bliss
This Apple Pecan Cake with Caramel Glaze is more than just a dessert; it’s a celebration of everything we love about fall. From the sweet-tart apples and nutty pecans to the rich, buttery caramel glaze, every bite feels like a warm hug on a chilly day.
Whether you’re making it for a family gathering, a dinner party, or just because you deserve a treat, this cake is sure to impress. Don’t be surprised if it becomes your most requested recipe—it’s that good!
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Apple Pecan Cake with Caramel Glaze
- Total Time: 1 hour 20 minutes
Description
A moist and flavorful cake packed with fresh apples and crunchy pecans, topped with a rich caramel glaze. This dessert is perfect for fall gatherings, holidays, or any time you crave a comforting treat!
Ingredients
For the Cake:
- 1½ cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups Granny Smith apples, peeled and finely chopped (about 3–4 apples)
- 1 cup pecans, finely chopped
For the Caramel Glaze:
- ¾ cup unsalted butter (1½ sticks)
- 1 cup light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat the oven and prepare the pan:
Preheat your oven to 325°F (163°C).
Thoroughly grease and flour a tube pan or two loaf pans to ensure the cake releases easily after baking.
2️⃣ Mix the wet ingredients:
In a large mixing bowl, beat together the cooking oil, granulated sugar, and eggs until the mixture is creamy and smooth.
3️⃣ Combine the dry ingredients:
In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt.
4️⃣ Create the batter:
Gradually add the dry mixture to the wet mixture, stirring just until combined to avoid overmixing.
5️⃣ Add the flavorings:
Stir in the vanilla extract.
Fold in the chopped apples and pecans, ensuring they are evenly incorporated into the batter.
6️⃣ Bake the cake:
Pour the batter into the prepared pan(s).
Bake for approximately 1 hour. Start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean, the cake is done.
7️⃣ Prepare the caramel glaze:
While the cake is cooling, melt the butter in a small saucepan over low heat.
Stir in the brown sugar and milk. Bring to a gentle boil over low heat, then reduce to a simmer. Stir constantly for about 10 minutes until the glaze thickens slightly.
Remove from heat and stir in the vanilla extract. Let it cool slightly until pourable.
8️⃣ Glaze the cake:
Once the cake has cooled slightly, pour the caramel glaze evenly over the top, letting it drip down the sides for a luscious presentation.
Notes
- Apple variety: Granny Smith apples add a tart flavor that balances the sweetness, but you can substitute with Honeycrisp or Fuji for a milder taste.
- Pecans: Toasting the pecans before adding them to the batter enhances their flavor.
- Make ahead: The cake can be baked a day in advance. Store it tightly wrapped, and glaze just before serving for best results.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 12 slices
