Apple pecan cake with caramel glaze is a moist, spiced 9×13 cake packed with chopped apples and crunchy pecans, then soaked with a warm homemade caramel while it’s still hot from the oven. Sour cream keeps the crumb tender, and cinnamon, nutmeg and cloves give it a classic fall flavor. It takes 20 minutes to prepare, bakes in 45 to 50 minutes and makes 12 slices.
How to make it: Cream the butter with both sugars, beat in the eggs, vanilla and sour cream, then stir in the spiced flour mixture. Fold in 3 cups of chopped apples and 1 cup of pecans and bake at 350°F until a toothpick comes out clean. Boil butter, brown sugar and cream for 1 minute, poke holes in the warm cake and pour the caramel over the top.
Why You’ll Love It
- Loaded with apples: 3 cups of chopped apples keep every slice moist.
- Caramel in every bite: the glaze soaks into holes poked in the warm cake.
- Feeds a crowd: a 9×13 pan makes 12 generous slices.
- Fall and holiday favorite: perfect for Thanksgiving, potlucks and bake sales.
Ingredient Notes
Apples: 3 cups, peeled and chopped. Tart, firm apples like Granny Smith hold their shape and balance the sweet caramel.
Pecans: 1 cup chopped. Toast them in a dry skillet for a few minutes first for deeper flavor.
Sugars: 1 cup of white sugar and 1 cup of brown sugar in the cake, for sweetness and a soft, moist crumb.
Sour cream: 1/2 cup. It adds moisture and a slight tang.
Spices: 1 teaspoon cinnamon and 1/2 teaspoon each of nutmeg and cloves.
Caramel glaze: butter, more brown sugar, a splash of heavy cream and vanilla.
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Ingredients
For the cake
- 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
For the caramel glaze
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
How to Make Apple Pecan Cake with Caramel Glaze
1. Heat the oven. Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream. 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.
4. Add eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
5. Add sour cream and flour. Mix in the sour cream until well combined. Slowly add the dry ingredient mixture, blending until just combined to avoid overmixing.
6. Fold in apples and pecans. Gently fold in the chopped apples and pecans, distributing them evenly throughout the batter.
7. Bake. 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.
8. Make 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. Glaze. 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.
10. Cool and serve. Let the cake cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream.
How to Make Caramel Glaze for Apple Cake
This glaze is a quick stovetop caramel: melt butter, stir in brown sugar and heavy cream, bring it to a boil while stirring, boil for 1 minute and finish with vanilla off the heat. It stays pourable while warm, so pour it over the cake right away. Poking holes in the warm cake first lets the caramel soak in instead of sitting on top, so the cake stays moist for days and every slice gets some. As it cools, the glaze on the surface sets into a soft, fudgy layer.
Common Apple Cake Mistakes
- Overmixing the batter. Stir the flour in just until combined; too much mixing makes a tough cake.
- Cutting the apples too big. Large chunks sink and leave wet pockets. Chop them into small, even pieces.
- Using soft apples. Mealy apples turn to mush; firm, tart apples hold up.
- Underbaking. The apples add moisture, so make sure a toothpick from the center comes out clean.
- Glazing a cold cake. The caramel soaks in best while the cake is warm.
- Slicing too soon. Let it cool completely so the glaze sets and the slices hold together.
Variations
- Bundt cake: bake it in a greased and floured Bundt pan, adding time until a toothpick comes out clean, then drizzle the caramel over the top.
- Walnuts: swap them for the pecans.
- Apple pie spice: use it in place of the separate spices.
- Salted caramel: add a pinch of flaky salt to the glaze.
- Raisins: fold in a handful with the apples.
For another pecan cake, try Butter Pecan Cake, a two-layer cake with brown sugar cream cheese frosting.
For another apple dessert finished with caramel, try Caramel Apple Crisp Cheesecake, with sliced Granny Smith apples and an oat crumble.
Storage
This cake is best the day it’s made. Keep leftovers covered in an airtight container for up to 3 days, and warm a slice briefly to soften the caramel. Wrapped slices also freeze well.
What to Serve With It
Serve it with vanilla ice cream, whipped cream or a cup of coffee.
More apple and caramel desserts: easy cinnamon apple cake, 3-ingredient apple pie cake, homemade caramel cake, salted caramel Kentucky butter cake, pecan upside down cake and 3-ingredient caramel apple dip.
Frequently Asked Questions
How do I make caramel glaze for apple cake?
Melt butter, add brown sugar and heavy cream, boil for 1 minute while stirring, then stir in vanilla.
What is a good glaze for apple cake?
A brown sugar caramel glaze like this one, or a simple cinnamon or vanilla powdered sugar glaze.
What are common apple cake mistakes?
Overmixing, large apple chunks, soft apples and underbaking.
What apples are best for apple cake?
Firm, tart apples like Granny Smith. Honeycrisp works too.
Can I make it ahead?
Yes. It keeps well, covered, for up to 3 days, and the flavor deepens overnight.
Can I freeze it?
Yes. Wrap slices tightly and freeze. Thaw at room temperature.
Final Notes
Chop the apples small, don’t overmix and pour the caramel while the cake is warm. If you try it with walnuts or in a Bundt pan, tell me in the comments how it turned out.
Apple Pecan Cake with Caramel Glaze
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
