Apple Pecan Cake with Caramel Glaze

Apple Pecan Cake with Caramel Glaze is the kind of old-fashioned, heartwarming dessert that fills your home with the warm scent of fall spices and toasty sweetness. This incredibly moist, dense cake is brimming with tart Granny Smith apples and crunchy pecans, and finished with a rich caramel glaze that seeps into every golden-brown crevice. It's a dessert that evokes cozy kitchens, holiday memories, and the simple joy of baking from scratch.

I first discovered this cake at a community bake sale, where it stood out among a sea of desserts. One bite of its soft, apple-studded crumb and buttery glaze was all it took—I knew I had to recreate it at home. Now it’s become a beloved recipe in my family, requested at every fall gathering and potluck. It’s easy to make, incredibly flavorful, and even better the next day after the glaze has soaked in.

Whether you’re looking for a show-stopping Thanksgiving dessert, a comforting fall weekend bake, or something special to share with friends and neighbors, this cake checks every box. It's rustic yet elegant, hearty yet sweet, and utterly irresistible.

Why You’ll Love Apple Pecan Cake with Caramel Glaze

• Moist and flavorful: Packed with fresh apples and warm spices that keep every bite tender.
• Rich caramel glaze: Poured over warm cake, it creates a luscious, buttery topping.
• No mixer required: Everything comes together easily with just bowls and a spoon.
• Perfect for gatherings: This cake serves a crowd and travels well.
• Make-ahead friendly: It tastes even better the next day after the glaze soaks in.
• Customizable: Use your favorite apples or swap in walnuts for a twist.
• Impressive yet simple: A classic, beautiful cake with down-home charm.

Ingredients You’ll Need

For the Cake:

• 1½ cups cooking oil (canola or vegetable oil work best)
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon (or up to 1 teaspoon for extra spice)
• 1 teaspoon salt
• 2 teaspoon vanilla extract
• 3½ cups Granny Smith apples, peeled and chopped (about 3–4 medium apples)
• 1 cup chopped pecans (toast for extra flavor)

For the Caramel Glaze:

• ¾ cup unsalted butter (1½ sticks)
• 1 cup packed light brown sugar
• ¼ cup whole milk or heavy cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Generously grease and flour a bundt or tube pan to ensure easy release.
2. Combine Wet Ingredients:
   • In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla until smooth and well combined.
3. Mix Dry Ingredients:
   • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Avoid overmixing.
4. Add Apples and Pecans:
   • Gently fold in the chopped apples and pecans. The batter will be thick and chunky—that's exactly what you want.
5. Bake the Cake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.
6. Cool the Cake:
   • Allow the cake to cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack to cool completely.
7. Make the Caramel Glaze:
   • In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and milk, bring to a gentle boil, and simmer for 2–3 minutes while stirring constantly. Remove from heat and stir in vanilla.
8. Glaze the Cake:
   • Slowly spoon or pour the warm glaze over the still-warm cake so it absorbs into the sponge. Let the glaze drip down the sides for a beautiful presentation.

Serving and Storage Tips

This cake is delicious served slightly warm, at room temperature, or chilled. For an extra special touch, serve slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It also pairs beautifully with coffee or hot cider.

Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap individual slices or the whole unglazed cake tightly in plastic wrap and foil. Thaw overnight and reheat gently. Prepare fresh glaze when ready to serve.

Helpful Notes

• Use tart apples: Granny Smith provides the perfect balance to the sweet glaze.
• Chop apples evenly: Smaller, uniform pieces ensure even baking and texture.
• Toast the pecans: It adds a deeper, nuttier flavor.
• Don’t skip the glaze: It’s what transforms this cake from good to unforgettable.
• Add spices: Nutmeg or allspice can complement the cinnamon.

Frequently Asked Questions

1. Can I make this in a 9x13 pan?
   Yes, just check for doneness around 50 minutes. The cake will be slightly thinner.
2. Can I make it ahead?
   Yes, in fact, it’s even better after resting overnight with the glaze.
3. Can I use different apples?
   Absolutely. Any firm, tart-sweet variety like Honeycrisp, Pink Lady, or Fuji works well.
4. Can I freeze it with glaze?
   It's best to freeze the cake without the glaze, then add it fresh after thawing.
5. Can I halve the recipe?
   Yes, use a loaf pan and reduce baking time to about 45 minutes.

Final Thoughts

Apple Pecan Cake with Caramel Glaze is more than just a dessert—it’s a celebration of home-baked comfort and the irresistible flavor of fall. Moist, rich, and warmly spiced, it’s the kind of cake that brings people together and creates lasting memories. Whether you’re sharing it at a holiday feast, giving it as a gift, or enjoying a slice with your morning coffee, this cake is a delicious reminder of the joys of simple, heartfelt baking.

Once you make it, it’s sure to become a cherished recipe in your collection. Don’t be surprised if friends and family start requesting it every year!

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