Apple Pecan Cake with Caramel Glaze
This moist, warmly spiced cake is packed with fresh apples and crunchy pecans, then drizzled with a rich homemade caramel glaze — perfect for fall gatherings or cozy weekends.
Ingredients
For the Cake:
· 2 cups all-purpose flour
· 1½ teaspoons baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· ½ cup (1 stick) unsalted butter, softened
· 1 cup granulated sugar
· ½ cup packed light brown sugar
· 2 large eggs, room temperature
· 2 teaspoons vanilla extract
· ½ cup sour cream or plain Greek yogurt
· 3 cups peeled and finely chopped apples (such as Granny Smith or Honeycrisp)
· 1 cup chopped pecans, plus extra for garnish
For the Caramel Glaze:
· ½ cup (1 stick) unsalted butter
· 1 cup packed light brown sugar
· ¼ cup heavy cream
· 1 teaspoon vanilla extract
· Pinch of salt
Instructions
- Prepare the Cake:
· Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
· In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
· In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
· Beat in eggs one at a time, then mix in vanilla and sour cream.
· Gradually add the flour mixture, mixing just until combined.
· Fold in chopped apples and pecans.
· Spread batter evenly into prepared pan.
- Bake:
· Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
· Let cake cool in pan on a wire rack while you prepare the glaze.
- Make the Caramel Glaze:
· In a medium saucepan over medium heat, melt butter.
· Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, and let boil for 1 minute.
· Remove from heat and stir in vanilla and salt.
· Let cool for 5–10 minutes to thicken slightly.
- Glaze the Cake:
· Poke the warm cake all over with a toothpick or skewer.
· Pour about two-thirds of the caramel glaze over the cake, spreading evenly.
· Sprinkle with extra chopped pecans if desired.
· Let cake sit until glaze sets, about 30 minutes.
· Serve with remaining caramel glaze drizzled over individual slices.
Tips:
· For deeper flavor, toast pecans on a dry skillet for 5 minutes before chopping.
· This cake stays moist for days stored covered at room temperature.
· Excellent served warm with a scoop of vanilla ice cream or whipped cream.
Enjoy this delicious taste of autumn in every bite!