This Apple Pecan Cake with Caramel Glaze is a delightful celebration of comforting flavors and textures, perfect for a cozy autumn evening or a festive gathering. It features a wonderfully moist and tender cake, richly spiced with warm cinnamon and nutmeg, and studded generously with tender pieces of Granny Smith apples and crunchy pecans. The apples, known for their tartness, provide a perfect counterpoint to the cake’s sweetness and contribute significantly to its moistness, while the pecans add a delightful nutty flavor and textural contrast. The cake is baked to a beautiful golden brown, often in a Bundt or tube pan, which creates an impressive presentation. The crowning glory of this cake is a luscious, drippy caramel glaze that cascades down its sides, infusing every bite with its buttery, sweet, and slightly salty notes. Additional toasted pecans and diced apple pieces are often sprinkled on top, enhancing both the visual appeal and the textural experience, making each slice a harmonious blend of tender cake, crisp nuts, and soft fruit, all enrorobed in a decadent caramel embrace.
The allure of this Apple Pecan Cake with Caramel Glaze lies in its classic yet elevated profile. The use of Granny Smith apples is intentional; their firm texture holds up well during baking, preventing the cake from becoming mushy, and their tartness provides a crucial balance to the richness of the cake and the sweetness of the caramel. The warmth of the spices like cinnamon and nutmeg evokes a sense of home and comfort, perfectly complementing the fruit and nuts. The pecans are not just a garnish; they are an integral part of the cake’s character, providing bursts of earthy crunch that contrast beautifully with the soft crumb. But it’s the homemade caramel glaze that truly transforms this cake into something extraordinary. Its rich, buttery, and slightly salty notes melt into the cake, adding an incredible depth of flavor and a visually appealing sheen that makes the cake irresistible. The way the glaze gracefully drips down the contours of the cake, pooling slightly at the base, and adhering to the scattered pecans, creates a truly decadent presentation. This cake is more than just a dessert; it’s a comforting masterpiece, a perfect blend of sweet, tart, and nutty, designed to be savored slowly with a cup of coffee or tea.
Ingredients:
For the Apple Pecan Cake:
- 3 1/2 cups Granny Smith apples, peeled, cored, and finely chopped (about 3-4 medium apples)
- 1 cup pecans, chopped, plus extra whole pecans for garnish
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Caramel Glaze:
- 1/2 cup (1 stick / 113g) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 – 2 cups powdered sugar (confectioners’ sugar), sifted
Instructions:
- Prepare for Cake Baking:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-12 cup Bundt pan or a 10-inch tube pan very thoroughly. Ensure every crevice is coated to prevent sticking. Alternatively, use baking spray with flour.
- Prepare Apples and Pecans:
- Peel, core, and finely chop the 3 1/2 cups Granny Smith apples. Set aside.
- Chop 1 cup of pecans. If desired, you can lightly toast the chopped pecans in a dry skillet over medium-low heat for a few minutes until fragrant, then let them cool. This enhances their flavor. Reserve extra whole pecans for garnish.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, optional 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla:
- Add the 4 large eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the 1 teaspoon vanilla extract.
- Alternate Dry and Wet Ingredients:
- With the mixer on low speed, gradually add the dry ingredients mixture to the creamed mixture, alternating with the 1 cup buttermilk. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry).
- Mix until just combined after each addition. Do not overmix.
- Fold in Apples and Pecans:
- Gently fold in the chopped Granny Smith apples and 1 cup chopped pecans into the cake batter using a spatula. Mix just until distributed.
- Bake the Cake:
- Pour the batter evenly into the prepared Bundt or tube pan. Smooth the top gently.
- Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back when lightly touched. Baking time can vary based on your oven and pan.
- Let the cake cool in the pan on a wire rack for 15-20 minutes.
- After cooling slightly, carefully invert the cake onto the wire rack to cool completely before glazing. This is crucial for the glaze to set properly.
- Prepare the Caramel Glaze:
- In a medium saucepan, melt 1/2 cup unsalted butter over medium heat.
- Add 1 cup packed light brown sugar and whisk until smooth. Bring to a gentle simmer for 1-2 minutes, stirring constantly, until the sugar is fully dissolved and the mixture is smooth.
- Remove from heat and stir in 1/4 cup milk or heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth.
- Gradually whisk in 1 1/2 to 2 cups sifted powdered sugar until the glaze is smooth and reaches a pourable, slightly thick consistency. If it’s too thick, add a tiny bit more milk (1 teaspoon at a time). If too thin, add more powdered sugar.
- Glaze and Decorate:
- Once the cake is completely cool, place the wire rack with the cake over a baking sheet (to catch drips).
- Generously pour the warm (not hot) caramel glaze over the cooled cake, allowing it to drip down the sides.
- While the glaze is still wet, arrange the extra whole pecans on top of the cake, and optionally sprinkle with a few small diced apple pieces if desired.
- Set and Serve:
- Let the glaze set for at least 30 minutes to 1 hour before slicing and serving.
- Slice with a sharp knife and enjoy!
Tips for Success:
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter and a tender cake.
- Thorough Pan Prep: Grease and flour your Bundt or tube pan meticulously, especially if it has intricate designs, to ensure the cake releases cleanly.
- Don’t Overmix: Mix the batter just until combined, especially after adding flour. Overmixing develops gluten, leading to a tough cake.
- Chop Apples Evenly: Uniformly chopped apples ensure even distribution and consistent texture throughout the cake.
- Cool Completely: It’s essential that the cake is fully cooled before glazing, otherwise, the warm cake will melt the glaze and it won’t set properly.
- Glaze Consistency: The consistency of the caramel glaze is key. It should be thick enough to cling to the cake but thin enough to pour and drizzle beautifully. Adjust with more powdered sugar or a touch more milk/cream as needed.
- Toasted Pecans: While optional, lightly toasting the pecans enhances their flavor and aroma significantly.
Enjoy your truly delightful Apple Pecan Cake with Caramel Glaze!