Introduction:
Apple Pecan Cake with Caramel Glaze is a decadent, moist dessert that’s packed with warm autumn flavors. The combination of tender apples, crunchy pecans, and a buttery caramel glaze makes this cake the perfect treat for a cozy afternoon or a festive fall gathering. It’s an easy-to-make dessert that delivers both comfort and indulgence in every bite.
Ingredients Breakdown:
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups peeled, chopped apples (Granny Smith or Honeycrisp)
- 1 cup chopped pecans (toasted)
- For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or a Bundt pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix the Wet Ingredients:
- In a large bowl, combine the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract. Beat until smooth.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in Apples and Pecans:
- Gently fold in the chopped apples and toasted pecans.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Caramel Glaze:
- While the cake is baking, make the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a simmer. Cook for 2-3 minutes until slightly thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
- Add the Glaze:
- Let the cake cool slightly in the pan before drizzling the warm caramel glaze over the top. Allow the glaze to soak into the cake for an extra moist texture.
- Serve:
- Slice the cake and serve warm or at room temperature. Garnish with extra pecans if desired.
Tips for the Perfect Apple Pecan Cake:
- Use Tart Apples:
Granny Smith apples are ideal for this recipe because their tartness balances the sweetness of the cake and caramel glaze. - Toast the Pecans:
Toasting the pecans before adding them to the batter enhances their flavor and gives the cake a nutty depth. - Make the Glaze Fresh:
Prepare the caramel glaze just before the cake is done baking to ensure it’s warm and pourable.
Variations and Customizations:
- Add Spices:
Feel free to add more spices like ground ginger or cloves for a spicier flavor. - Pecan Substitution:
If you’re not a fan of pecans, walnuts make a great alternative in this recipe. - Cream Cheese Frosting Alternative:
If you’re not a fan of caramel glaze, try topping the cake with a cream cheese frosting for a tangy twist.
Health Considerations and Nutritional Value:
- Calories: Approximately 450-500 calories per slice (depending on portion size and glaze amount).
- Sugar Content: This cake is rich and sweet due to the caramel glaze, so you can reduce the sugar if needed by cutting back on the glaze.
FAQ:
- Can I make this cake ahead of time?
Yes! The cake stays moist for up to 3 days when stored in an airtight container. - How do I store leftovers?
Store leftover cake at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the cake (without glaze) and thaw before serving. - Can I substitute the applesauce?
You can replace the applesauce with an additional 1/2 cup of oil if preferred, though applesauce adds moisture with less fat.
Apple Pecan Cake With Caramel Glaze
Apple Pecan Cake with Caramel Glaze is the ultimate fall dessert, with warm spiced apples, crunchy pecans, and a decadent caramel topping that will satisfy any sweet tooth.
Ingredients
- 1½ cups of 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
- 3½ cups Granny Smith apples peeled and finely chopped approximately 3-4 apples
- 1 cup pecans finely chopped
For the Caramel Glaze:
- ¾ cups unsalted butter 1 ½ sticks
- 1 cup light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating the oven to 325°F (163°C). Thoroughly grease and flour a tube pan, or alternatively, two loaf pans, to ensure easy removal of the cake once baked.
Mixing the Batter:
- In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat these ingredients together until the mixture is creamy and homogeneous.
- In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt. This will help incorporate air and ensure even distribution of the leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can result in a tough cake.
Incorporating Flavorings and Add-ins:
- Stir in the vanilla extract to infuse the batter with its rich flavor.
- Fold in the chopped apples and pecans, ensuring they are evenly distributed throughout the batter for consistent texture and flavor in every slice.
Baking the Cake:
- Pour the batter into the prepared pan(s). Place in the preheated oven and bake for approximately 1 hour. At around the 50-minute mark, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid overbaking.
Preparing the Caramel Glaze:
- While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat.
- Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce to a simmer and continue to stir constantly.
- Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.
- Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.
Finishing with Caramel Glaze:
- Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides. This not only adds flavor but also enhances the presentation of the cake.