Description
This warmly spiced Apple Pecan Cake is packed with fresh apples and toasted pecans, and finished with a rich caramel glaze that soaks into every bite. A cozy, crowd-pleasing dessert perfect for fall or any special occasion.
Ingredients
Scale
For the Cake:
- 1½ cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp salt
- 2 tsp vanilla extract
- 3½ cups Granny Smith apples (peeled and chopped)
- 1 cup chopped pecans
For the Caramel Glaze:
- ¾ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a bundt or tube pan.
- In a large bowl, whisk together oil, sugar, eggs, and vanilla.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt.
- Gradually stir dry ingredients into wet. Fold in apples and pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hr–1 hr 10 min or until toothpick comes out clean.
- Cool cake in pan 15–20 min, then invert onto wire rack.
- For glaze: Melt butter in saucepan. Add brown sugar and milk. Boil and simmer 2–3 min, then stir in vanilla.
- Spoon warm glaze over warm cake. Let it set before slicing.
Notes
-
Use tart apples like Granny Smith for balance.
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Toast pecans to deepen their flavor.
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For a different twist, try adding a pinch of nutmeg or allspice.
-
Store glazed cake at room temp for 3 days or refrigerate up to 5 days.
-
Freeze unglazed cake and add fresh glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Calories: 480