Apple Pecan Cake with Caramel Glaze is an moist delicious cake that is filled with warm flavors of spiced apples and toasted pecans, then topped with gooey caramel glaze that seeps into the cake with every bite. Ideal for fall get-togethers or a comfort dessert no matter the season, this moist, fragrant cake is delicious and impressive.
It starts with a batter crammed with cinnamon, nutmeg and cloves, filling the air as it bakes with a warm, spiced perfume. Folding in fresh apples and chopped pecans adds texture and natural sweetness that balances well with the tender cake. After baking to a golden perfection, the cake is topped with a buttery caramel glaze, poured over it while the cake is still warm. As it sinks in, the glaze imparts a bit of rich flavor that escalates every slice.
Let it cool at least until serving, so the flavors can mingle; serve as is or with a scoop of vanilla ice cream. This cake is an inviting treat that’s fun to bake and just as fun to eat, and it can hold its own in dessert lineup.
Why You’re Going to Love This Apple Pecan Cake:
Seasonal Flavors: Apples, cinnamon, nutmeg and cloves are here for all the warm fall flavors you can have.
Wow, What Texture: This cake is tender and moist; the texture of the pecans and the juicy softness of the fresh apples add a bit of crunch.
Caramel Glaze: The rich caramel glaze soaks into the center of each piece, adding an insane goo factor and making this cake epic.
Simple to Prepare: There aren’t complicated techniques here — simply making a delicious, homemade dessert, step by step.
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Key Ingredients:
For the Cake
Apples: Granny Smith apples are best for baking because their tart flavor and firm texture stand up well. But you can use your favorite baking apple, too, such as Honeycrisp or Braeburn, for extra sweetness.
Pecans To enhance a nutty flavor and extra crunch, toast the pecans lightly in a hot, dry skillet before stirring them into the batter.
Spices: Cinnamon, nutmeg, and cloves add warmth and depth to the cake. Feel free to adjust these spices to your taste if you prefer a more robust or milder spice profile.
Sour Cream: It brings moisture and a touch of tang, tempering the sweetness and helping to give the cake a tender crumb.
For the Caramel Glaze
Brown Sugar: For the glaze, you’ll want packed light brown sugar; it provides a deep, caramel-like flavor.
Heavy Cream: The rich and smooth glaze is made with heavy cream. Don’t use milk instead, which will not give you that creamy consistency.
Vanilla Extract: The vanilla gives the caramel a touch of warmth and deepens the caramel flavor wonderfully.
Detailed quantities and instructions are in the recipe card below
How to Prepare Apple Pecan Cake with Caramel Glaze:
Step 1: Preheat the Oven
Preheating: —Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with grease and flour so as not to stick.
Step 2: Dry Ingredients
Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside for later.
Step 3: Cream Butter and Sugars
Beat the Butter and Sugars: In a large bowl, beat together the butter and the granulated and brown sugars and beat until light and fluffy. This serves to make a light, airy cake texture.
Step 4: Add Eggs and Vanilla
Add Eggs and Vanilla: With the mixer on low speed, add the eggs one at a time, blending until incorporated before adding the next. Stir in the vanilla extract.
Step 5: Add Sour Cream and Dry Ingredients
Add in the Sour Cream: Stir in the sour cream until well incorporated.
Incorporate Dry Ingredients Gradually: Add the mixture of dry ingredients in increments, mixing until barely combined to prevent overmixing, which can result in a dense cake.
Step 6: Fold in Apples and Pecans
Fold in Apples and Pecans: Carefully fold in the chopped apples and pecans until well incorporated throughout the batter.
Step 7: Bake the Cake
Pour and Bake: Pour batter into the prepared baking dish and spread it evenly. Bake for 45-50 minutes, or until a toothpick placed in the center comes out clean.
Step 8: Make the Caramel Pouring Glaze
Make the Glaze: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream, continuing to stir until the mixture comes to a boil. Bring to a boil for 1 minute, before taking off the heat and stirring in the vanilla extract.
Step 9: Glaze the Cake
Add the Caramel Glaze: With the cake still warm, poke holes all over the top using a skewer or fork. Drizzle the caramel glaze over the cake, letting it seep into the holes for added flavor.
Step 10: Cool and Serve
Cool the Cake: Allow the cake to cool completely before slicing. Serve as is, or top with a scoop of vanilla ice cream for an extra treat!
Serving Suggestions:
This cake is great on its own, but here are a couple of serving suggestions to take it up a notch:
Ice Cream: Serve warm slices topped with a scoop of vanilla or caramel ice cream for a decadent dessert.
Whipped Cream: A dollop of whipped cream provides a light, fluffy counterbalance to the dense, moist cake.
Add Extra Pecans for the Crunch Factor: Sprinkle some extra toasted pecans on top for texture and for a nice presentation.
Storage and Make-Ahead Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The caramel glaze helps to keep it moist, so it even gets better than on the first day!
Refrigerator: If you need to save it longer, keep it in the refrigerator for up to a week. Just be aware that refrigerating can make the caramel glaze slightly firmer.
To freeze: Wrap individual slices in plastic wrap and place in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator, then let come to room temperature before serving.
Make Ahead: The caramel glaze can be prepared ahead and kept in an airtight container in the refrigerator for a week. Reserving it gently for drenching the cake.
Variations:
Walnut Swap: Use walnuts instead of pecans for a slightly different nutty flavor.
Spice Mix-Up: Stir in a little bit of ground ginger or allspice for a different spice mix.
Glaze: Use a cream cheese glaze rather than caramel for tanginess.
Apple Picks: Opt for a combination of tart and sweet varieties such as Granny Smith and Fuji for a more nuanced apple taste.
Conclusion:
Do you need an easy dessert to share with family and friends this fall?Well look no further, this Apple Pecan Cake with Caramel Glaze is it! It’s rich with warm spices and fresh apples, topped with a buttery caramel glaze that seeps right into the cake, turning out a dessert that’s as cozy as it is fancy. Every bite is a joy and don’t be surprised if this takes hold as a new seasonal favorite!
Apple Pecan Cake with Caramel Glaze
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
- Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This step helps create a tender, airy texture in the cake.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- Mix in the sour cream until well combined. Slowly add the dry ingredient mixture, blending until just combined to avoid overmixing.
- Gently fold in the chopped apples and pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- 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.
- While 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.
- Let the cake cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream.