Description
This Apple Pecan Cake with Caramel Glaze is a deliciously moist, spiced cake that combines tart apples and crunchy pecans, topped with a rich, buttery caramel glaze. It’s the perfect dessert for cozy fall evenings, holiday celebrations, or special occasions. With its balance of sweetness from the apples and glaze, warmth from the spices, and the satisfying texture of toasted pecans, this cake is a crowd-pleaser for any event.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 cups peeled and chopped apples (Granny Smith recommended)
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C) and 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, about 3-5 minutes.
- 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 to the wet ingredients, mixing until just combined.
- Gently fold in the chopped apples and pecans, being careful not to overmix.
- 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.
- Allow the cake to cool slightly in the pan before adding the caramel glaze.
For the Caramel Glaze:
- 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 exactly 1 minute, stirring frequently, then remove from heat and stir in the vanilla extract.
- While the cake is still warm, poke holes all over the top using a skewer or fork. Pour the caramel glaze over the cake, letting it soak into the holes.
- Let the cake cool completely before slicing and serving.
Notes
- Make-Ahead Option: You can bake the cake a day in advance, but it’s best to add the caramel glaze the same day it will be served to keep it fresh and moist.
- Texture Tip: For an extra crunch, toast the pecans before folding them into the batter. This enhances their flavor and gives a deeper nutty taste.
- Glaze Consistency: If your caramel glaze becomes too thick, stir in a little extra heavy cream to thin it out for easier pouring.
- Serving Ideas: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze the cake (without the glaze) and thaw when ready to enjoy.