Description

This Apple Pecan Cake with Caramel Glaze is a deliciously moist and flavorful dessert that combines the crisp sweetness of apples, the crunchy nuttiness of toasted pecans, and the rich indulgence of a buttery caramel glaze. Perfect for fall, this cake makes for a delightful treat at family gatherings, holiday celebrations, or any time you crave something sweet and comforting. With simple ingredients and easy-to-follow steps, this cake delivers a bakery-worthy result that will impress your guests. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.

Ingredients

Scale

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 Granny Smith recommended
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

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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 softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the sour cream and mix until smooth. Gradually add the dry ingredients, mixing until just combined.
Gently fold in the chopped apples and pecans.
Pour the batter into the prepared baking dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into 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 the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
While the cake is still warm, poke holes all over the top with a skewer or fork. Pour the caramel glaze over the cake, allowing it to soak in.
Let the cake cool completely before slicing and serving.

Notes

Best Apples to Use: Opt for tart, firm apples like Granny Smith or Honeycrisp, as they hold up well during baking and balance the sweetness of the cake and caramel glaze.
Toasting the Pecans: Toasting the pecans enhances their natural flavor and adds a pleasant crunch to the cake. Be sure to keep an eye on them while toasting to avoid burning.
Gluten-Free Version: You can substitute regular flour with a gluten-free blend or almond flour for a gluten-free version of this cake. The almond flour will also give a pleasant nutty undertone that complements the pecans.
Vegan Substitutions: Replace the butter with a plant-based alternative, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a substitute for eggs. Coconut cream can replace heavy cream in the caramel glaze.
Glaze Consistency: To get the perfect caramel glaze, be sure to simmer the mixture long enough for it to thicken slightly, but avoid cooking it too long as it may harden when cooled.
Storage and Make-Ahead Tips: This cake can be made a day in advance, but wait to pour the caramel glaze until just before serving to keep it fresh. The cake can also be frozen without the glaze and thawed later, with the glaze added just before serving.
Overbaking Risk: Keep an eye on the cake during baking and perform the toothpick test (insert a toothpick into the center and ensure it comes out clean or with a few crumbs) to prevent overbaking and drying out the cake.