This Apple Pecan Cake with Caramel Glaze is the ultimate fall dessert, combining the sweetness of fresh apples with the nutty richness of toasted pecans. The cake is moist and tender, packed with delicious autumn flavors, and topped with a silky caramel glaze that takes it to the next level. Perfect for cozy family gatherings, holiday celebrations, or a comforting treat on a cool day, this cake is sure to become a favorite!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and chopped apples (about 2 medium apples)
- 1 cup chopped pecans (lightly toasted for extra flavor)
- ½ cup sour cream or plain yogurt
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Add Apples and Pecans: Gently fold in the chopped apples and toasted pecans into the batter, ensuring they’re evenly distributed.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Caramel Glaze: While the cake is cooling, make the caramel glaze. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring frequently. Remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt. The glaze will thicken as it cools.
- Glaze the Cake: Once the cake has cooled completely, pour the warm caramel glaze over the top, allowing it to drip down the sides. Garnish with additional chopped pecans if desired.
- Serve and Enjoy: Slice the cake and enjoy the moist, spiced layers complemented by the rich caramel glaze. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
This Apple Pecan Cake with Caramel Glaze is not only delicious but a delightful way to celebrate the flavors of fall. Enjoy every bite!