This recipe provides instructions for making a moist and flavorful Apple Pecan Cake, generously drizzled with a luscious homemade caramel glaze. This cake is a delightful combination of tender, spice-infused cake studded with chunks of sweet apples and crunchy pecans, all enhanced by the rich, buttery caramel. It’s a perfect dessert for autumn gatherings, holiday celebrations, or any occasion that calls for a comforting and delicious treat. The base of this cake is a moist batter typically made with all-purpose flour, granulated sugar, eggs for richness and structure, oil (vegetable or canola) for added moisture, and a touch of vanilla extract for flavor. The signature flavors come from the inclusion of ground cinnamon, which imparts a warm and comforting spice note that beautifully complements the apples and pecans. Baking soda acts as the leavening agent, giving the cake its light and airy texture. The star ingredients are the fresh apples, preferably a variety like Granny Smith for their slightly tart flavor that balances the sweetness of the cake, peeled and chopped into small pieces. Chopped pecans are also folded into the batter, adding a delightful crunch and nutty flavor that pairs wonderfully with the apples and cinnamon. The preparation involves whisking together the dry ingredients (flour, sugar, cinnamon, baking soda, salt) in one bowl and the wet ingredients (eggs, oil, vanilla) in another. The wet ingredients are then gradually added to the dry ingredients and mixed until just combined, ensuring not to overmix which can lead to a tough cake. Finally, the chopped apples and pecans are gently folded into the batter. The batter is then poured into a greased and floured Bundt cake pan or a regular cake pan and baked until a toothpick inserted into the center comes out clean. While the cake is baking and cooling, the homemade caramel glaze is prepared. This glaze is typically made by melting unsalted butter in a saucepan, then adding brown sugar and simmering until the sugar is dissolved and the mixture is smooth. Heavy cream is then stirred in, bringing richness and a smooth consistency to the caramel. The glaze is simmered for a few more minutes until it thickens slightly. Vanilla extract and a pinch of salt are often added at the end to enhance the flavor profile, with the salt providing a lovely contrast to the sweetness. Once the cake has cooled completely, it is inverted onto a serving plate (if using a Bundt pan). The warm caramel glaze is then generously drizzled over the top of the cake, allowing it to cascade down the sides and soak into the crumb. The glaze adds a final layer of sweetness and a rich, buttery flavor that ties all the elements of the cake together. The Apple Pecan Cake with Caramel Glaze is often garnished with extra pecans and sometimes a few slices of fresh apple for visual appeal. It’s best served at room temperature and offers a delightful combination of moist, spiced cake, tender apples, crunchy pecans, and a decadent caramel finish. The image shows a partially sliced apple pecan cake with caramel glaze on a blue and white patterned plate. The cake has a light brown, speckled crumb with visible pieces of apple and pecans. A thick, golden-brown caramel glaze has been drizzled generously over the top and down the sides of the cake. The top of the cake is decorated with whole pecan halves and small chunks of apple. A slice has been removed, revealing the moist interior of the cake.
The texture of Apple Pecan Cake with Caramel Glaze is characterized by its moist and tender crumb, studded with soft, slightly yielding pieces of baked apple and the satisfying crunch of pecans. The caramel glaze adds a smooth, slightly sticky, and luscious coating.
The flavor profile is a warm and inviting blend of sweet and subtly spiced cake with prominent notes of cinnamon. The apples contribute a gentle tartness and fruity sweetness, while the pecans offer a rich, buttery, and nutty flavor. The caramel glaze provides a final layer of deep, buttery sweetness with hints of toffee.
Apple Pecan Cake with Caramel Glaze is a moist, spice-infused cake studded with chopped apples and pecans, baked until golden, and then generously drizzled with a homemade caramel glaze.
The preparation involves mixing a batter with flour, sugar, eggs, oil, cinnamon, baking soda, apples, and pecans, baking it until cooked through, and then making a caramel glaze from butter, brown sugar, heavy cream, and vanilla, which is drizzled over the cooled cake.
Ingredients:
For the Cake:
- 3 ½ cups Granny Smith apples, peeled and chopped into ½ inch pieces
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Whole pecan halves
- Thin slices of fresh apple
Equipment:
- Large mixing bowls
- Whisk or electric mixer (handheld or stand mixer)
- Rubber spatula
- 10-inch Bundt cake pan or 9×13 inch cake pan
- Cooking spray or butter and flour for greasing pan
- Small saucepan
- Measuring cups and spoons
- Wire cooling rack
Instructions:
Part 1: Make the Apple Pecan Cake
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt cake pan or a 9×13 inch cake pan. If using a Bundt pan, ensure all the crevices are well-greased.
- Prepare Apples and Pecans: Peel and chop the Granny Smith apples into ½ inch pieces. Chop the pecans. Set aside.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt until well combined.
- Whisk Wet Ingredients: In another large mixing bowl, whisk together the eggs, vegetable oil (or canola oil), and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or electric mixer on low speed until just combined. Be careful not to overmix. The batter will be thick.
- Fold in Apples and Pecans: Gently fold in the chopped apples and chopped pecans into the cake batter using a rubber spatula until they are evenly distributed.
- Pour into Pan and Bake: Pour the batter evenly into the prepared Bundt cake pan or 9×13 inch cake pan. Bake in the preheated oven for 50-60 minutes for a Bundt cake, or 35-45 minutes for a 9×13 inch cake, or until a wooden toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire cooling rack (if using a Bundt pan) or letting it cool completely in the pan (if using a 9×13 inch pan). Ensure the cake is completely cool before adding the glaze.
Part 2: Make the Caramel Glaze
- Melt Butter: In a small saucepan over medium heat, melt the unsalted butter.
- Add Brown Sugar: Stir in the packed light brown sugar and continue to cook, stirring constantly, until the sugar is completely dissolved and the mixture is smooth. This should take about 2-3 minutes.
- Stir in Heavy Cream: Gradually stir in the heavy cream. The mixture might bubble up slightly. Continue to cook, stirring constantly, for another 2-3 minutes until the glaze thickens slightly.
- Add Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Stir until well combined.
- Cool Slightly: Let the caramel glaze cool slightly for a few minutes to thicken further before drizzling it over the cake.
Part 3: Assemble and Serve
- Drizzle Glaze: Once the cake is completely cooled, place it on a serving plate. Generously drizzle the warm caramel glaze over the top of the cake, allowing it to drip down the sides.
- Garnish (Optional): If desired, garnish the top of the cake with whole pecan halves and thin slices of fresh apple for visual appeal.
- Serve: The Apple Pecan Cake with Caramel Glaze is best served at room temperature.
Tips for a Perfect Apple Pecan Cake:
- Apple Variety: While Granny Smith apples provide a nice tartness, you can also use other firm apples like Honeycrisp or Fuji.
- Nut Variations: Feel free to substitute walnuts for pecans if you prefer.
- Spice Adjustment: Adjust the amount of cinnamon to your liking. You can also add a pinch of nutmeg or allspice for extra warmth.
- Prevent Sticking: Ensure your Bundt pan is thoroughly greased and floured to prevent the cake from sticking.
- Cooling Time: Allow the cake to cool completely before glazing to prevent the glaze from melting and running off too quickly.
- Glaze Consistency: If the glaze is too thick, you can add a teaspoon of milk or cream to thin it out. If it’s too thin, simmer it gently for a bit longer until it reaches your desired consistency.
Enjoy this delightful Apple Pecan Cake with its rich caramel glaze! It’s a perfect treat to share and enjoy.