Apple Pecan Cake with Caramel Glaze
This Apple Pecan Cake is a spiced, tender cake filled with chunks of apple and crunchy pecans. Topped with a warm caramel glaze, it’s a perfect dessert for fall or any special occasion.
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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
This cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 3 days. Enjoy with vanilla ice cream or a dollop of whipped cream.
Nutrition
Serving: 1servingsCalories: 462kcalCarbohydrates: 71.9gProtein: 3.8gFat: 24.6gSaturated Fat: 11.2gTrans Fat: 0.4gCholesterol: 77mgSodium: 238mgFiber: 1.6gSugar: 55g
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