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