Moist, tender, and packed with fall flavors, this Apple Pecan Cake with Caramel Glaze is a true Southern-style dessert. Loaded with juicy apples and crunchy pecans, then drenched in a rich homemade caramel glaze, it’s perfect for holidays, potlucks, or cozy weekend baking.
Equipment:
Mixing bowls (large and medium)
Whisk or electric mixer
Spatula
Measuring cups and spoons
9×13-inch baking pan or bundt pan
Small saucepan (for glaze)
Cooling rack
Ingredients:
For the Cake:
2 cups granulated sugar
1½ cups vegetable oil
3 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups peeled and diced apples (e.g., Granny Smith or Honeycrisp)
1 cup chopped pecans
For the Caramel Glaze:
½ cup unsalted butter
½ cup brown sugar, packed
¼ cup whole milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Ingredient Notes:
Apples: Tart apples like Granny Smith provide a nice contrast to the sweetness.
Oil: Neutral oil (canola or vegetable) keeps the cake moist.
Pecans: Toast for deeper flavor before adding to the batter.
Caramel glaze: Simple stovetop caramel that soaks into the warm cake for extra richness.
Nutrition Facts (Per slice, approx. 12 servings):
Calories: 470
Fat: 26g
Saturated Fat: 5g
Carbohydrates: 57g
Sugar: 39g
Protein: 4g
Fiber: 2g
Note: May vary based on portion size and ingredient brands.
Instructions:
1. Preheat & Prep
Preheat oven to 325°F (165°C). Grease and flour a 9×13-inch or bundt pan.
2. Mix Wet Ingredients
In a large bowl, whisk together sugar, oil, eggs, and vanilla until well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
4. Combine Everything
Gradually stir the dry ingredients into the wet mixture until just combined. Fold in apples and pecans.
5. Bake
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes.
6. Make the Caramel Glaze
In a small saucepan over medium heat, melt the butter. Stir in brown sugar, milk, salt, and vanilla. Bring to a simmer and cook for 2–3 minutes, stirring constantly until slightly thickened.
7. Glaze the Cake
While the cake is still warm, poke holes across the surface with a skewer or fork. Pour the hot glaze over the cake evenly, letting it soak in.
Tips:
Don’t overmix the batter; mix just until combined to keep the cake tender.
Let the glaze soak in fully before slicing for best flavor.
This cake gets even better the next day after resting.
Serve warm with whipped cream or vanilla ice cream for extra indulgence.
Variations:
Walnut Version: Swap pecans with chopped walnuts.
Apple Spice Cake: Add ¼ tsp nutmeg and ⅛ tsp allspice for deeper flavor.
Cupcake Style: Bake in muffin tins and drizzle glaze over the top.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Salted Caramel Twist: Add flaky sea salt over the glaze before serving.
