I made this cake without planning, and now my family keeps requesting it.

Apple Pecan Cake with Caramel Glaze

A delicious dessert combining sweet apples, crunchy pecans, and a rich caramel glaze. Perfect for any occasion, from family gatherings to fancy dinners.


Ingredients

For the Cake:

  • ¾ cup oil
  • 2 cups sugar
  • 4 large eggs
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • 2 tsp vanilla extract
  • 3 ½ cups peeled and chopped Granny Smith apples (3–4 apples)
  • 1 cup chopped pecans

For the Caramel Glaze:

  • ⅓ cup butter
  • ½ cup light brown sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (163°C).
  • Grease and flour a tube pan or two loaf pans thoroughly. This prevents sticking.

2. Mix the Wet Ingredients

  • In a large bowl, combine ¾ cup oil, 2 cups sugar, and 4 eggs.
  • Whisk or beat with an electric mixer until smooth and slightly thick.

3. Prepare the Dry Ingredients

  • In a separate bowl, sift together:
    • 3 cups flour
    • 1 tsp baking soda
    • ½ tsp cinnamon
    • ½ tsp sea salt

4. Combine Wet and Dry Ingredients

  • Gradually add the dry mixture to the wet mixture, stirring gently until fully combined.
  • Add 2 tsp vanilla extract and mix just until blended. Avoid overmixing to keep the cake light.

5. Add Apples and Pecans

  • Fold in 3 ½ cups chopped Granny Smith apples and 1 cup chopped pecans.
  • Ensure they are evenly distributed throughout the batter.

6. Prepare the Pan

  • Pour the batter evenly into the prepared pan(s).
  • Smooth the top with a spatula if needed.

7. Bake the Cake

  • Place the pan(s) in the preheated oven and bake for 50–60 minutes.
  • Check for doneness at 50 minutes by inserting a toothpick into the center.
    • If it comes out clean or with a few crumbs, the cake is ready.
  • Loaf pans may bake faster than a tube pan, so keep an eye on them.

For the Caramel Glaze

1. Make the Glaze

  • In a small saucepan, melt ⅓ cup butter over medium heat.
  • Stir in ½ cup light brown sugar and ½ cup milk.
  • Cook, stirring often, until the sugar dissolves and the mixture is smooth.
  • Remove from heat and stir in 1 tsp vanilla extract.

2. Add the Glaze to the Cake

  • While the cake is still warm in the pan, poke small holes all over the top with a skewer or toothpick.
  • Slowly pour the caramel glaze over the cake, allowing it to soak in. Let it sit for 15–20 minutes.

3. Remove and Serve

  • Gently loosen the edges of the cake with a spatula and remove it from the pan.
  • Slice and serve warm or at room temperature.

Tips for Success

  • Use Granny Smith Apples: Their tartness balances the sweetness of the cake and glaze.
  • Grease the Pan Well: This ensures the cake comes out cleanly.
  • Cool Slightly Before Removing: Letting the cake sit allows the glaze to soak in and the cake to firm up.

Why You’ll Love This Recipe

  • Moist and Flavorful: Apples and pecans add texture and richness.
  • Simple Yet Elegant: Perfect for everyday or special occasions.
  • Customizable: Swap pecans for walnuts or add a dash of nutmeg for extra warmth.

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