Apple Pecan Cake With Caramel Glaze Recipe

If you’re anything like me, fall brings an undeniable urge to bake something cozy, especially if apples and warm spices are involved. This Apple Pecan Cake with Caramel Glaze is exactly that – moist, tender, and brimming with sweet apple and nutty pecan goodness. Plus, it’s topped with a buttery caramel glaze that takes it right over the top. This isn’t just a dessert; it’s a full-on experience of autumn in every bite, perfect for gatherings or just an indulgent weekend treat.

I remember making this cake for a family dinner last year. The moment I brought it out, the smell of caramel and spiced apples filled the room, and everyone’s eyes lit up. By the end of the night, there wasn’t a crumb left – and I had people asking for the recipe for weeks afterward. Now, this cake is a family favorite we come back to every fall. Trust me, you’ll want to keep this one in your repertoire!

this RECIPE

A brief history of apple cakes 🍏

Apple cakes have been beloved around the world for centuries. In fact, traditional versions can be found in many cultures, from French tarte Tatin to Swedish äppelkaka. This particular style of apple cake, however, with its hearty texture and chopped nuts, is a bit more modern – think of it as an American classic that’s all about showcasing fall’s best ingredients. The addition of a caramel glaze makes it even more decadent, echoing that nostalgic flavor of caramel apples we all love in autumn.

Let’s talk ingredients: apples, pecans, and caramel galore!

Apples

Granny Smith apples are the star here. Their tartness balances the sweetness of the cake and holds up well during baking, adding a nice texture. Feel free to swap in Honeycrisp or Fuji apples if you like a sweeter, softer bite. Look for firm apples without bruises for the best results – you want them to add crisp bites of flavor, not mush.

Pecans

Pecans add a lovely crunch and a warm, nutty flavor that pairs perfectly with apples. If you’re out of pecans, walnuts work well too. I like to give my pecans a quick toast before adding them to the batter to bring out their oils and intensify their flavor.

Caramel Glaze

The caramel glaze is what truly makes this cake unforgettable. It’s rich, buttery, and has just the right hint of vanilla. Using light brown sugar keeps it lighter and less intense than a dark caramel, allowing the apple and pecan flavors to shine through. If you prefer, you can skip the glaze – but honestly, it’s worth the extra few minutes.

Essential kitchen tools: a few basics to make life easier

• Tube pan or loaf pans: This recipe works in either a tube pan or two loaf pans. If you don’t have a tube pan, the loaf pans are a great alternative – plus, they’re easier for slicing and storing.
• Mixing bowls: One large bowl for the wet ingredients and another for the dry. Having separate bowls helps ensure the leavening agents are evenly distributed.
• Spatula: A sturdy spatula is key for folding in the apples and pecans without overmixing.
• Saucepan for the glaze: A small, heavy-bottomed saucepan works best for the caramel glaze. It helps keep the heat even, preventing the caramel from burning.

Step-by-step: making this apple pecan cake with caramel glaze

1. Preheat and prep the pans

First, preheat your oven to 325°F (163°C). Take a moment to thoroughly grease and flour your tube pan or two loaf pans. (Trust me, you don’t want to skip this step – it makes all the difference when it’s time to remove the cake!)

2. Mix the wet ingredients

In a large mixing bowl, combine the cooking oil, sugar, and eggs. Beat them together until the mixture is smooth and creamy. This step helps to incorporate air, which will make the cake lighter.

3. Sift the dry ingredients

In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Sifting not only breaks up any lumps but also ensures that the baking soda and spices are evenly mixed, so you won’t get any unexpected pockets of flavor or texture in the cake.

4. Combine wet and dry ingredients

Add the dry ingredients to the wet mixture a little at a time, stirring gently. Be careful not to overmix here; you want the flour just incorporated. Overmixing can lead to a dense cake, and we’re going for moist and tender!

5. Fold in the apples and pecans

Stir in the vanilla extract, then gently fold in the chopped apples and pecans. This is where the magic happens! Make sure they’re evenly distributed so every bite has a bit of that apple-pecan goodness.

6. Bake the cake

Pour the batter into your prepared pan(s) and place them in the oven. Bake for about 1 hour, but start checking around the 50-minute mark. Insert a toothpick into the center – if it comes out clean, you’re good to go! Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack.

7. Make the caramel glaze

While the cake is cooling, melt the butter in a small saucepan over low heat. Add the brown sugar and milk, stirring constantly. Bring it to a gentle boil, then lower the heat and let it simmer for about 10 minutes. Stir frequently to keep it from sticking. Once it’s thickened a bit, remove it from heat and add the vanilla extract.

8. Pour on the glaze

Once the glaze has cooled slightly (you want it pourable but not piping hot), drizzle it over the top of the cake. Let it run down the sides for that gorgeous, homemade look. And there you have it – the perfect finishing touch to your apple pecan cake!

Make it your own: variations and tweaks

Gluten-free version

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. This cake holds up well with gluten-free substitutes, and you’ll still get a moist, flavorful result.

Vegan option

Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use coconut oil instead of regular oil, and substitute plant-based milk in the glaze. It adds a hint of nuttiness that works beautifully with the apples and pecans.

Seasonal variations

Add a pinch of nutmeg or ginger to bring even more warmth to the flavor profile. In winter, you might want to add dried cranberries for a festive twist, or in summer, try using peaches instead of apples!

Nut-free adaptation

If you’re cooking for someone with a nut allergy, you can leave out the pecans or replace them with rolled oats for a bit of texture.

How to serve and present your apple pecan cake

This cake is a show-stopper on its own, but you can dress it up further! Try sprinkling a few extra chopped pecans on top of the caramel glaze or adding a dusting of powdered sugar for a snowy finish. For a cozy autumn vibe, serve it on a rustic wooden board or in individual slices on small dessert plates.

Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a little extra indulgence. If you’re entertaining, add a few apple slices or a small drizzle of caramel sauce on each plate – it’s the little details that make it feel special!

Suggested beverages to pair with this cake

• Spiced apple cider: This is a natural choice and complements the apple flavors in the cake perfectly.
• Chai tea: The warm spices of chai go hand-in-hand with the cinnamon in the cake, creating a cozy combo.
• Vanilla latte: A hint of coffee with creamy vanilla notes balances the sweetness of the caramel glaze without overpowering it.
• Ginger tea: For a lighter option, ginger tea provides a zesty contrast to the richness of the cake.

Storage and reheating tips

This cake stores wonderfully, making it a great make-ahead option. You can keep it in an airtight container at room temperature for up to 3 days. If you want to store it longer, it’ll last in the fridge for about a week – just bring it to room temperature before serving, or pop individual slices in the microwave for 10-15 seconds.

If you’re freezing it, wrap the cake (without glaze) in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it at room temperature and add the glaze just before serving.

Adjusting the recipe for different serving sizes

This recipe makes a generous cake, but you can easily scale it down. If you’re baking for a smaller group, try halving the ingredients and baking in a single loaf pan – the bake time will be around 45 minutes, but keep an eye on it and test with a toothpick to be sure. For a crowd, consider doubling the recipe and using multiple pans.

FAQs

1. Can I use a different type of apple?
Absolutely! Granny Smiths are ideal for their tartness, but feel free to use Honeycrisp, Fuji, or whatever you have on hand.

2. Can I make the glaze ahead of time?
Yes, but you’ll need to reheat it gently before pouring. Just keep it in an airtight container in the fridge.

3. My cake turned out dense – what happened?
This usually happens if you overmix the batter. Mix just until combined to keep the cake light and tender.

4. Can I leave out the pecans?
Sure! The cake will still be delicious without nuts, or you can substitute with oats for a bit of texture.

5. How do I know when the caramel glaze is ready?
Look for a thick, pourable consistency. It should coat the back of a spoon, but still be easy to drizzle.

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