Here’s a delicious recipe for Apple Pecan Cake with Caramel Glaze—a moist, spiced cake loaded with apples, toasted pecans, and topped with a rich caramel glaze. It’s the perfect dessert for fall, holiday gatherings, or any special occasion.
Apple Pecan Cake with Caramel Glaze
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 cups peeled and finely chopped apples (about 2 medium apples)
- 1 cup chopped pecans (toasted if desired)
- For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan.
2. Prepare the Cake:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped apples and toasted pecans.
3. Bake the Cake:
- Pour the batter into the prepared baking dish or bundt pan. Spread it out evenly.
- Bake for 35-40 minutes (if using a 9×13-inch pan) or 50-55 minutes (if using a bundt pan), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
4. Prepare the Caramel Glaze:
- While the cake is cooling, make the caramel glaze. In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and bring the mixture to a simmer. Let it cook for 2-3 minutes, stirring frequently, until the sugar has dissolved and the mixture is smooth.
- Remove from heat and carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Whisk until smooth and well combined.
- Let the glaze cool slightly before drizzling it over the cooled cake.
5. Drizzle the Glaze:
- Once the cake has cooled completely, drizzle the caramel glaze generously over the top, allowing it to drip down the sides.
6. Serve:
- Slice the cake and serve! It pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
Tips:
- For extra flavor, you can toast the pecans in a dry skillet over medium heat for 5-7 minutes until fragrant before adding them to the batter.
- If you prefer a stronger apple flavor, you can add a bit of applesauce to the batter (about 1/2 cup).
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
This Apple Pecan Cake with Caramel Glaze is perfectly spiced, wonderfully moist, and topped with a decadent caramel glaze—it’s the ultimate fall dessert! Enjoy every bite!