When autumn arrives, nothing beats the comforting aroma of fresh apples and warm spices wafting from the kitchen. This Apple Pecan Cake with Caramel Glaze combines the best of fall baking into one irresistible dessert that’s both rustic and elegant.
The cake itself is incredibly moist, studded with tender apple chunks and crunchy pecans, while the homemade caramel glaze adds a buttery sweetness that makes each bite absolutely memorable. It’s the kind of cake that feels special enough for company but simple enough for a cozy weekend treat.
Why You’ll Love This
- Uses basic pantry ingredients you likely already have on hand
- Perfect balance of textures – tender cake, crunchy nuts, and smooth glaze
- Can be made ahead and glazed just before serving
- No fancy equipment needed – just bowls and a whisk
- Stays moist for days (if it lasts that long!)
Ingredients
- 2 cups all-purpose flour
- 2 medium apples, peeled and diced
- 1 cup chopped pecans
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup heavy cream
For the glaze:
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Fold dry ingredients into wet mixture, alternating with milk.
- Stir in diced apples and pecans.
- Pour batter into prepared pan and bake for 30-35 minutes.
- For the glaze, melt butter in a saucepan, add brown sugar and cream.
- Simmer for 2 minutes, stirring constantly.
- Pour warm glaze over cooled cake.
Tips & Variations
- Honeycrisp or Granny Smith apples work best for baking
- Toast the pecans beforehand for enhanced flavor
- Add 1/2 teaspoon nutmeg for extra warmth
- Make glaze just before serving for best texture
- Substitute walnuts for pecans if preferred
Serving Suggestions
Serve this cake slightly warm with a scoop of vanilla ice cream or fresh whipped cream. For brunch, pair it with hot coffee or spiced apple cider. The cake is also delicious on its own as an afternoon treat.
Notes
- Stores well at room temperature for 3 days
- Cake is done when a toothpick comes out clean
- Let cake cool completely before glazing
FAQs
- Can I make this ahead? Yes, bake the cake up to 2 days ahead and add glaze before serving.
- Can I freeze this cake? Yes, freeze unglazed for up to 3 months.
- Why did my glaze crystallize? Make sure to stir constantly and serve while warm.
- Can I use pre-chopped pecans? Absolutely, but whole nuts freshly chopped will taste better.
Ingredients
- 2 cups all-purpose flour
- 2 medium apples, peeled and diced
- 1 cup chopped pecans
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup heavy cream
Steps
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Fold dry ingredients into wet mixture, alternating with milk.
- Stir in diced apples and pecans.
- Pour batter into prepared pan and bake for 30-35 minutes.
- For the glaze, melt butter in a saucepan, add brown sugar and cream.
- Simmer for 2 minutes, stirring constantly.
- Pour warm glaze over cooled cake.
Notes
- Stores well at room temperature for 3 days
- Cake is done when a toothpick comes out clean
- Let cake cool completely before glazing
