This Apple Pecan Cake with Caramel Glaze is the perfect dessert to celebrate the flavors of fall! Moist, tender cake filled with fresh Granny Smith apples and crunchy pecans, all drizzled with a rich, homemade caramel glaze. It’s the ideal combination of sweetness, nuttiness, and spice, making it a delicious treat for family gatherings, holidays, or just a cozy afternoon snack.
Ingredients:
For the Cake:
- 1½ cups cooking oil (such as vegetable or canola oil)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups Granny Smith apples, peeled, cored, and chopped into small chunks
- 1 cup pecans, chopped (or walnuts, if preferred)
For the Caramel Glaze:
- ¾ cup unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Directions:
- Preheat the Oven:
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch tube pan (or a bundt pan). This will ensure your cake comes out of the pan without sticking. - Mix Wet Ingredients:
In a large mixing bowl, combine the cooking oil and granulated sugar. Beat with an electric mixer until the mixture is well combined and creamy. Add in the eggs, one at a time, mixing well after each addition. This creates a smooth base for the cake. - Sift Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. Sifting helps remove any clumps and evenly distributes the dry ingredients. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring continuously. Be careful not to overmix—just combine until the batter is smooth. The batter will be thick, which is perfectly fine. - Add Apples and Pecans:
Gently fold in the vanilla extract, followed by the chopped apples and pecans. The apples should be well-coated with the batter, ensuring that every bite will have a perfect balance of apple and cake. The pecans add a wonderful crunch and nutty flavor that pairs beautifully with the sweetness of the apples. - Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking, as oven temperatures can vary. - Prepare the Caramel Glaze:
While the cake is baking, prepare the caramel glaze. In a saucepan over medium heat, melt the unsalted butter. Once melted, stir in the brown sugar and whole milk. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and stir in the vanilla extract. - Glaze the Cake:
Once the cake is out of the oven and slightly cooled (about 10 minutes), pour the warm caramel glaze over the top. The glaze will soak into the warm cake, creating a delicious, gooey layer of sweetness on top. If you prefer more glaze, feel free to double the recipe! - Serve and Enjoy:
Allow the cake to cool completely before slicing. The flavors will continue to develop as it cools, making it even more flavorful the next day. Slice and serve with a cup of coffee or tea for a perfect dessert!
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
- Calories: Approximately 400 kcal per slice
- Servings: 12 slices
Additional Notes:
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It also freezes well—just wrap it tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, thaw at room temperature and microwave for a few seconds.
- Substitutes: If you don’t have Granny Smith apples, you can use any tart apple variety such as Honeycrisp or Braeburn. Walnuts can be used instead of pecans for a different nutty flavor.
- Vegan Option: To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and use a dairy-free butter substitute for the glaze.