That sounds absolutely delicious! Apple Pecan Cake with Caramel Glaze combines the warmth of spiced apples and crunchy pecans, topped with a rich, buttery caramel glaze. It’s the perfect dessert for any occasion and sure to be a family favorite. Here’s a simple and easy recipe to make this scrumptious cake:
Apple Pecan Cake with Caramel Glaze
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled, chopped apples (about 2 medium apples, tart varieties like Granny Smith work well)
- 1/2 cup chopped pecans
- 1/2 cup sour cream or plain yogurt
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
1. Preheat and Prepare the Cake Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or a 9×9-inch square pan, or line it with parchment paper for easy removal.
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes) using an electric mixer or stand mixer.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt. Start and end with the dry ingredients.
- Gently fold in the chopped apples and chopped pecans, making sure they are evenly distributed throughout the batter.
3. Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
4. Make the Caramel Glaze:
- In a small saucepan over medium heat, melt the butter.
- Add the brown sugar and bring it to a simmer, stirring constantly. Let it cook for 2-3 minutes until the sugar dissolves and the mixture starts to thicken.
- Stir in the heavy cream and bring it to a gentle simmer. Let it cook for another 2-3 minutes until the glaze is smooth and slightly thickened.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool slightly before pouring it over the cooled cake.
5. Glaze the Cake:
- Once the cake has cooled, drizzle the caramel glaze evenly over the top. You can use a spoon or a small ladle to control the amount and coverage of the glaze.
- Optionally, you can sprinkle extra chopped pecans on top for garnish.
6. Serve and Enjoy:
- Slice the cake and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips for Success:
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp for a nice balance of flavor. Avoid overly sweet apples as the cake and glaze already have sweetness.
- Pecans: Lightly toast the pecans in a dry skillet for a couple of minutes to enhance their flavor before adding them to the batter.
- Moisture: This cake is moist from the apples and sour cream, but you can keep it even more moist by covering it with plastic wrap or foil while it cools.
Enjoy!
This Apple Pecan Cake with Caramel Glaze will be a hit with your family, especially with the sweet and buttery glaze pouring over the soft, spiced cake. It’s perfect for fall, holidays, or any day you want a comforting, homemade dessert!