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Apple Pecan Cake With Caramel Glaze Recipe

Apple Pecan Cake With Caramel Glaze Recipe
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★★★★★

5 from 8 reviews

This Apple Pecan Cake with Caramel Glaze is a moist and flavorful dessert perfect for any occasion. The cake combines tart Granny Smith apples and crunchy pecans with a warm cinnamon touch, all topped with a rich, buttery caramel glaze that adds a luxurious finish.

Ingredients

Scale

Cake

  • 1 ½ cups cooking oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 ½ cups peeled and chopped Granny Smith apples (about 3–4 apples)
  • 1 cup chopped pecans

Caramel Glaze

  • ¾ cup butter (1 ½ sticks)
  • 1 cup light brown sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cake.
  2. Mix Wet Ingredients: In a large bowl, beat together the cooking oil, granulated sugar, and eggs until the mixture is creamy and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing thoroughly to incorporate all ingredients without overmixing.
  4. Add Flavorings and Mix-ins: Stir in the vanilla extract, followed by the peeled and chopped Granny Smith apples and chopped pecans, ensuring an even distribution throughout the batter.
  5. Prepare Baking Pan: Pour the batter into a generously greased and floured tube pan, or alternatively, into two loaf pans. This prevents sticking and ensures easy release after baking.
  6. Bake the Cake: Bake at 325°F (165°C) for about 1 hour. Start checking for doneness around 50 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. Adjust baking time accordingly if using loaf pans.
  7. Make Caramel Glaze: While the cake bakes, melt butter in a small pan over low heat. Add the light brown sugar and whole milk, stirring to combine. Bring the mixture to a boil on low heat, then reduce to a simmer, stirring constantly to prevent burning. Let the glaze boil gently for 10 minutes while stirring continuously.
  8. Finish Glaze: Remove the caramel mixture from heat and stir in the vanilla extract. Allow the glaze to cool slightly so it thickens but is still pourable.
  9. Glaze the Cake: Once the cake has cooled slightly, pour the warm caramel glaze evenly over the top, letting it drape down the sides for a delicious finish.

Notes

  • Nutritional values are approximate and can vary based on ingredient brands or modifications.
  • To prevent sticking, grease and flour your baking pan thoroughly.
  • The cake is best served at room temperature with the caramel glaze freshly poured.
  • You can substitute pecans with walnuts if preferred.
  • If you want a less sweet glaze, reduce brown sugar by ¼ cup.
  • For loaf pans, monitor baking closely as timing may vary slightly.

Nutrition

Keywords: apple pecan cake, caramel glaze, fall dessert, baked apple cake, pecan cake recipe, homemade caramel, cinnamon cake

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