Warm, spiced, and bursting with the flavors of fall, this Apple Pecan Cake with Caramel Glaze is the ultimate dessert for cozy gatherings or special occasions. The cake combines tart Granny Smith apples, crunchy pecans, and a moist, tender crumb. Topped with a buttery caramel glaze, each bite delivers a perfect balance of sweetness and texture. It’s a dessert that feels like a warm hug on a crisp autumn day!
Ingredients:
Produce:
- 3 1/2 cups Granny Smith apples, peeled and diced
Refrigerated:
- 4 large eggs
Baking & Spices:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 tsp vanilla extract
Oils & Vinegars:
- 1 1/2 cups cooking oil
Nuts & Seeds:
- 1 cup pecans, chopped
Dairy (for caramel glaze):
- 3/4 cup unsalted butter
- 1/4 cup whole milk
Instructions:
- Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×13-inch baking pan or a bundt pan. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the oil and vanilla extract, mixing until smooth.
- Incorporate the Apples and Pecans: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apples and chopped pecans until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
- Prepare the Caramel Glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Cook for 2–3 minutes, stirring constantly, until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake : While the cake is still warm, pour the caramel glaze evenly over the top, allowing it to drip down the sides.
- Serve and Enjoy: Let the glaze set for 10–15 minutes before slicing. Serve warm or at room temperature.
Conclusion:
This Apple Pecan Cake with Caramel Glaze is a show-stopping dessert that’s both easy to make and utterly delicious. With its tender crumb, bursts of tart apple, and crunchy pecans, it’s perfectly complemented by the rich caramel glaze. Serve it at your next family gathering or holiday party, and watch it disappear in no time. This cake is sure to become a favorite fall tradition!
Apple Pecan Cake with Caramel Glaze: A Decadent Fall Dessert
This Apple Pecan Cake is a moist and flavorfultreat loaded with fresh apples and pecans, topped with a rich caramel glaze.Perfect for fall or any special occasion.
Ingredients
Produce:
- 3 1/2 cups Granny Smith apples peeled and diced
Refrigerated:
- 4 large eggs
Baking & Spices:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 tsp vanilla extract
Oils & Vinegars:
- 1 1/2 cups cooking oil
Nuts & Seeds:
- 1 cup pecans chopped
Dairy for caramel glaze:
- 3/4 cup unsalted butter
- 1/4 cup whole milk
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×13-inch baking pan or a bundt pan. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the oil and vanilla extract, mixing until smooth.
- Incorporate the Apples and Pecans: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apples and chopped pecans until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
- Prepare the Caramel Glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Cook for 2–3 minutes, stirring constantly, until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake : While the cake is still warm, pour the caramel glaze evenly over the top, allowing it to drip down the sides.
- Serve and Enjoy: Let the glaze set for 10–15 minutes before slicing. Serve warm or at room temperature.