Few desserts capture the warmth of fall quite like a slice of Apple Pecan Cake drizzled with a silky caramel glaze. This cake is tender, spiced just right, and bursting with chunks of fresh apples and crunchy pecans in every bite. The rich caramel glaze soaks gently into the top, creating a glossy finish that’s as beautiful as it is delicious. I first baked this on a cool October afternoon, and the scent of cinnamon and caramel filled my kitchen—it felt like autumn had arrived in one pan. The combination of sweet apples, buttery pecans, and smooth caramel makes this dessert an instant classic. Whether served as a cozy afternoon treat or the grand finale of a holiday meal, this cake promises warmth, nostalgia, and plenty of compliments.
Why You’ll Love This Recipe
This cake is incredibly moist, full of texture, and easy to prepare. The apples add natural sweetness and softness, while the pecans provide a lovely crunch. The caramel glaze ties everything together with a glossy, buttery finish that elevates a humble apple cake into something truly gourmet. You’ll love how simple ingredients create such a showstopping dessert—perfect for gatherings, gifting, or enjoying with a cup of coffee.
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Apple Pecan Cake with Caramel Glaze
- Total Time: 1 hr 10 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist, spiced apple cake loaded with toasted pecans and topped with a luscious caramel glaze. This comforting dessert combines the warmth of cinnamon apples with the rich sweetness of homemade caramel — perfect for fall gatherings or cozy weekends.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1 cup chopped pecans (toasted preferred)
- 1/2 cup butter
- 1/2 cup brown sugar (for glaze)
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or 9×13-inch cake pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together sugar, brown sugar, and oil until combined. Add eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in diced apples and pecans.
- Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- While the cake cools slightly, make the caramel glaze: in a saucepan, melt butter over medium heat. Stir in brown sugar and cream, whisking until smooth and slightly thickened (about 3–4 minutes).
- Remove from heat, stir in vanilla, and let cool for 5 minutes.
- Drizzle the warm caramel glaze over the cooled cake. Slice and serve!
Notes
- Use tart apples for a balanced flavor — Granny Smith or Pink Lady work great.
- Toast pecans in a dry skillet for extra crunch and aroma.
- If you prefer a thicker glaze, let it cool longer before pouring.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Apples – Use Granny Smith or Honeycrisp for their balance of tartness and sweetness. Dice them finely so they melt beautifully into the batter.
Pecans – Add a nutty crunch that pairs perfectly with apples. Toast them lightly beforehand to deepen the flavor.
All-purpose flour – Provides the structure for the cake while keeping it tender.
Sugar – A mix of granulated and brown sugar gives depth and a hint of caramelized sweetness.
Vegetable oil – Keeps the cake incredibly moist without being heavy. You can substitute with melted butter for a richer taste.
Eggs – Bind the ingredients together and add lift.
Vanilla extract – Adds warmth and enhances the cake’s flavor.
Baking soda and baking powder – Ensure a light, fluffy texture.
Cinnamon and nutmeg – The quintessential fall spices that give the cake its cozy aroma.
Salt – Balances the sweetness and brings out all the other flavors.
Butter, brown sugar, and cream (for the glaze) – The trifecta that creates a luscious, glossy caramel glaze that seeps into every bite.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the diced apples and chopped pecans. The batter will be thick—don’t worry, that’s what keeps the cake moist. Pour it into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10–15 minutes before removing it from the pan.
For the caramel glaze, melt butter in a saucepan over medium heat. Add brown sugar and cream, stirring constantly until the sugar dissolves and the mixture thickens slightly—about 3 minutes. Remove from heat and whisk in vanilla. Pour the warm glaze over the slightly cooled cake, letting it drip naturally over the sides.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Mixing bowls
- Whisk and spatula
- Bundt or 9×13-inch pan
- Saucepan for the caramel glaze
- Wire rack for cooling
- Measuring cups and spoons
Servings and timing
This recipe serves 10–12 people. The prep time is about 20 minutes, bake time around 55 minutes, and cooling and glazing takes another 15 minutes—so in roughly 1 hour and 30 minutes, you’ll have a perfect dessert ready to serve.
Storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds—just enough to soften the caramel glaze again. This cake also freezes beautifully for up to 2 months (without the glaze); simply thaw and glaze before serving.
Variations and Customizations
Salted Caramel Glaze
Add a pinch of sea salt to the caramel for a sweet-and-salty finish.
Maple Glazed Apple Cake
Replace part of the sugar in the glaze with pure maple syrup for a deeper, more autumnal flavor.
Apple-Pear Combination
Mix diced apples with pears for a fruity, fragrant variation.
Spiced Pecan Topping
Toast pecans with cinnamon and brown sugar, then sprinkle on top for extra crunch.
Cream Cheese Caramel Swirl
Add a cream cheese layer or drizzle before baking for a tangy contrast to the caramel.
Gluten-Free Version
Use a 1:1 gluten-free flour blend—the cake remains soft and flavorful.
Bourbon Caramel Glaze
Add a splash of bourbon to the glaze for a grown-up twist with rich undertones.
FAQs
What kind of apples work best?
Granny Smith, Honeycrisp, or Fuji apples hold their shape and balance the sweetness perfectly.
Can I use walnuts instead of pecans?
Yes, walnuts work just as well and add a slightly earthier flavor.
Can I make this cake ahead of time?
Absolutely. Bake it a day in advance and add the caramel glaze just before serving.
Can I make cupcakes with this batter?
Yes, bake at 350°F for about 20–25 minutes for perfectly moist apple-pecan cupcakes.
What if I don’t have heavy cream for the glaze?
Use milk or half-and-half, though the glaze will be slightly thinner.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and dust with flour, or use baking spray with flour included.
Can I reduce the sugar?
Yes, but don’t reduce it by more than 25% to maintain proper texture and moisture.
Is this cake freezer-friendly?
Yes, it freezes beautifully without the glaze for up to two months.
Can I make it dairy-free?
Use vegetable oil in the batter and coconut cream for the caramel glaze.
Can I use store-bought caramel sauce instead of making my own?
Yes, simply warm and drizzle it over the cooled cake for convenience.
Conclusion
Apple Pecan Cake with Caramel Glaze is the essence of fall baking—warm, sweet, and full of comforting flavors. With its tender crumb, spiced aroma, and luscious caramel drizzle, it’s a dessert that feels both rustic and refined. Each slice offers the perfect balance of tart apples, crunchy pecans, and buttery sweetness. Whether you serve it as a family treat, a festive dessert, or a coffee companion, this cake promises to be the centerpiece of your autumn table.
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