Description
This Apple Pecan Cake with Caramel Glaze is a moist and flavorful dessert perfect for autumn or any cozy occasion. Packed with tender chopped apples and crunchy pecans, the cake is spiced with cinnamon, nutmeg, and cloves for a warm, inviting taste. Finished with a luscious homemade caramel glaze, this cake offers a perfect balance of fruity sweetness and rich caramel notes.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 cups apples, peeled and chopped (about 3 medium apples)
- 1 cup pecans, chopped
Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease a 9×13 inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to blend the spices evenly with the flour.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This creates a smooth, stable batter.
- Vanilla Extract: Stir the vanilla extract into the creamed mixture to add aromatic flavor.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen the cake.
- Fold in Apples and Pecans: Gently fold the chopped apples and pecans into the batter so they are evenly distributed without breaking up the batter.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, checking doneness by inserting a toothpick in the center; it should come out clean.
- Prepare Caramel Glaze: While the cake bakes, melt butter in a small saucepan over medium heat.
- Add Brown Sugar and Cream: Stir in brown sugar and heavy cream, bringing the mixture to a gentle boil while stirring continuously to combine and prevent burning.
- Boil and Remove from Heat: Let the mixture boil for 1-2 minutes, then remove from heat and stir in the vanilla extract to finish the glaze.
- Cool the Glaze: Allow the caramel glaze to cool slightly, stirring occasionally until it thickens to a pourable consistency.
- Glaze the Cake: When the cake is slightly cooled, pour the warm caramel glaze evenly over the top for a glossy, sweet finish.
- Set and Serve: Let the glaze set before slicing the cake to ensure clean cuts and the best texture.
Notes
- Use tart apples like Granny Smith for a balance of sweetness and acidity.
- Chop pecans roughly for added texture and crunch.
- The caramel glaze should be poured warm but not hot to prevent it from soaking too deeply into the cake.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be made a day ahead; glaze just before serving for best results.
