Description
This Apple Pecan Cake with Caramel Glaze is a moist and flavorful dessert perfect for fall gatherings or any special occasion. It combines tender chunks of apples and crunchy pecans in a spiced cake batter, topped with a rich, buttery caramel glaze that enhances every bite. The cake is baked to perfection, resulting in a delightful balance of sweetness, texture, and warm autumn spices.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped apples (such as Granny Smith)
- 1 cup chopped pecans
Caramel Glaze
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 9×13-inch baking pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
- Cream Wet Ingredients: In a large mixing bowl, beat the vegetable oil, softened unsalted butter, and granulated sugar together until smooth and creamy, creating a light base for the cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to incorporate air and ensure even texture. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing, which can toughen the cake.
- Fold in Apples and Pecans: Carefully fold in the chopped apples and chopped pecans to distribute them evenly throughout the batter, adding texture and moisture.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare Caramel Glaze: While the cake cools, melt butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil, cooking for 2 to 3 minutes while stirring constantly until it thickens slightly. Remove from heat and let it cool for a few minutes.
- Glaze the Cake: Pour the slightly cooled caramel glaze evenly over the warm cake, allowing it to soak in and add richness to every bite.
- Serve: Serve the cake warm or at room temperature, optionally accompanied by vanilla ice cream for extra indulgence.
Notes
- This cake stores well covered at room temperature for up to 3 days, maintaining its moisture and flavor.
- For extra decadence, serve with a scoop of vanilla ice cream or whipped cream.
- Walnuts can be substituted for pecans if desired, providing a different nutty flavor.
