Apple Pecan Caramel Glaze Cake

Apple Pecan Cake with Caramel Glaze is an irresistible dessert that brings together tart Granny Smith apples, buttery pecans, and a dreamy homemade caramel glaze. Every bite celebrates the cozy flavors of fall and makes a stunning centerpiece for holiday gatherings or a loved one’s birthday dinner. This recipe delivers a moist tender crumb packed with apple goodness and crowned with glossy caramel for a cake that always disappears fast in my house.

I still remember the first time I baked this for a family reunion. My grandfather went back for a second slice and asked for the recipe. Now it is a yearly tradition every autumn.

Ingredients

• Cooking oil: makes the cake moist and helps keep it fresh longer. Use a neutral oil like sunflower or canola for the best results.
• Granulated sugar: sweetens the cake and brings out the apple’s natural flavor.
• Large eggs: add structure and richness. Always use fresh eggs for better volume and taste.
• All-purpose flour: holds everything together. Spoon the flour into your measuring cup and level it to avoid a dense cake.
• Baking soda: provides lift. Make sure it is not expired for a tall fluffy crumb.
• Cinnamon: brings warmth and bridges the apple and pecan flavors. Choose a fragrant cinnamon for best results.
• Salt: enhances every flavor note. A fine sea salt does the job here.
• Vanilla extract: ties together the cake’s aromatic notes. Look for pure extract instead of imitation.
• Granny Smith apples: offer tartness and keep their texture well after baking. Firm apples are easiest to chop and give the best bite.
• Pecans: offer a buttery crunch and nutty contrast to sweet apples. Toasting the nuts first deepens flavor.
• Unsalted butter: forms the base of the caramel glaze and adds undeniable richness.
• Light brown sugar: brings a gentle molasses note to the glaze. Choose soft well-packed sugar.
• Whole milk: gives the caramel glaze a silky texture. Full-fat milk works best.
• More vanilla extract: in the glaze echoes the flavor inside the cake.

Step-by-Step Instructions

Preheat and Prep Pan:

Set your oven to three hundred twenty five degrees Fahrenheit. Grease and flour a large tube pan or two loaf pans so the cake releases cleanly. Work the flour into every nook of the pan and tap out excess.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the cooking oil with granulated sugar and eggs. Beat until the mixture turns creamy and pale. This step helps create a fine crumb and rich flavor.

Combine Dry Ingredients:

In a separate bowl, sift the flour with baking soda, cinnamon, and salt. Sifting breaks up clumps and ensures your leavening agent and spice spreads evenly.

Blend Wet and Dry:

Add the dry ingredient mixture to your wet ingredients in two or three additions, stirring just until most streaks of flour disappear. Avoid overmixing so your crumb stays tender instead of tough.

Add Flavorings and Mix-Ins:

Gently stir in vanilla extract. Fold in the chopped apples and pecans so they are evenly scattered in the batter. The batter will be thick and chunky so use a sturdy spatula or spoon.

Bake:

Scrape the batter into your prepared pan or pans. Smooth the top for even baking. Place in the center of the oven. Bake for about one hour. Begin checking at the fifty minute mark by inserting a toothpick in the middle. When it comes out clean or with a few crumbs the cake is done. Let it cool in the pan for about twenty minutes before turning out.

Make Caramel Glaze:

While the cake cools, place unsalted butter in a small saucepan over low heat so it melts without browning. Add light brown sugar and whole milk. Stir until everything blends together. Bring the mixture to a low boil. Stir constantly so it does not scorch. Once boiling, lower the heat and gently simmer for ten minutes until the glaze thickens slightly and leaves ribbons when you lift your spoon. Pull off the heat and stir in vanilla extract. Let cool until pourable but not hot.

Finish with Caramel Glaze:

Set the slightly cooled cake onto a rack or plate. Pour the cooled caramel glaze slowly over the top. Let it drip down the sides to cover the cake beautifully. The glaze sets in about ten minutes and forms a shiny sweet crust.

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My favorite part is the caramel dripping down the sides. Every year my family fights to get the first slice with the most glaze pooled on top. My daughter always sneaks a spoon of leftover caramel for her morning toast.

Storage Tips

Store leftover cake tightly wrapped at room temperature for up to three days and it will stay fresh and moist. For longer storage keep in an airtight container in the fridge for up to six days. You can also freeze individual slices tightly wrapped for up to one month. Thaw in the fridge overnight or at room temperature for a couple hours before serving.

Ingredient Substitutions

If you are out of pecans walnuts work well and bring a different sort of crunch. Any tart baking apple like Braeburn or Honeycrisp will stand in if you cannot find Granny Smith. For a dairy free glaze use coconut oil instead of butter and almond milk instead of whole milk.

Serving Suggestions

This cake is delicious on its own but you can make it extra special with a dollop of whipped cream or a scoop of vanilla ice cream. A couple of us like to warm leftovers in the microwave for just ten seconds so the caramel melts slightly.

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Cultural and Historical Context

Apple cakes have been part of American baking for generations since apples are widely available and keep well over winter. The addition of pecans nods to Southern baking traditions where nut trees and apples often come together in desserts filled with warmth and family memories.

Frequently Asked Questions

→ What apples work best for this cake?

Granny Smith apples are ideal due to their tartness and firm texture, which hold up well while baking.

→ How do I prevent the cake from sticking to the pan?

Generously grease and flour your baking pan, ensuring every surface is coated for easy release.

→ Can I make the caramel glaze in advance?

Yes, prepare the glaze ahead, then gently reheat to liquefy before pouring over the cooled cake.

→ Are there substitutes for pecans?

Walnuts make a great alternative, offering a similar crunch and flavor profile to pecans.

→ How should the cake be stored?

Store at room temperature, covered, for up to three days, or refrigerate for longer freshness.

→ Can I bake this in loaf pans?

Absolutely, divide the batter evenly into two loaf pans, adjusting baking time as needed.