This Apple Pecan Cake with Caramel Glaze is a moist, flavorful, and utterly irresistible dessert. Packed with fresh apples and crunchy pecans, this cake is elevated by a luscious homemade caramel glaze that adds a touch of decadence to every bite. Perfect for fall gatherings, holiday celebrations, or simply a cozy afternoon treat, this cake is sure to become a family favorite.
Why You Will Love This Recipe
- Moist and Tender: The combination of oil and fresh apples ensures a supremely moist cake that stays soft for days.
- Flavorful: The warm spices of cinnamon, the tartness of Granny Smith apples, and the nutty crunch of pecans create a harmonious blend of flavors that is both comforting and exciting.
- Easy to Make: With simple ingredients and straightforward instructions, this cake is surprisingly easy to bake, even for novice bakers.
- Perfect for Any Occasion: Whether it’s a casual brunch or a festive dinner, this cake is versatile enough to suit any occasion.
- The Caramel Glaze: The homemade caramel glaze takes this cake to the next level, adding a rich, buttery sweetness that complements the apples and pecans perfectly.
Ingredients:
For the Cake:
- Cooking oil: ¾ cup (neutral oil like vegetable or canola)
- Sugar: 2 cups, granulated
- Eggs: 4 large, at room temperature
- Flour: 3 cups, all-purpose
- Baking soda: 1 teaspoon
- Cinnamon: ½ teaspoon, ground
- Sea salt: ½ teaspoon
- Vanilla extract: 2 teaspoons
- Granny Smith apples: 3 ½ cups (approx. 3-4 apples), peeled and diced
- Pecans: 1 cup, chopped
For the Caramel Glaze:
- Butter: ⅓ cup, unsalted
- Light brown sugar: ½ cup, packed
- Milk: ½ cup, whole milk or heavy cream
- Vanilla extract (for glaze): 1 teaspoon
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Place the oven rack in the center position. This temperature is crucial for even baking and will ensure a tender cake.
Step 2: Prepare the Pan
Grease and flour a 10-inch tube pan or two 9×5 inch loaf pans. Make sure to coat every nook and cranny to prevent sticking. Alternatively, you can use baking spray with flour.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the cooking oil, sugar, and eggs. Use an electric mixer on medium speed to beat the ingredients together until light and fluffy, about 3-4 minutes. This process incorporates air into the batter, which helps the cake rise.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and sea salt. Whisking ensures that the dry ingredients are evenly distributed and free of lumps.
Step 5: Gradually Add Dry Ingredients to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Mix until the flour disappears, and stop immediately.
Step 6: Fold in Apples and Pecans
Gently fold in the diced Granny Smith apples and chopped pecans. Ensure that the apples and pecans are evenly distributed throughout the batter. Folding gently prevents the batter from becoming dense.
Step 7: Pour Batter into Pan
Pour the batter into the prepared pan(s), spreading it evenly with a spatula. If using a tube pan, make sure the batter is distributed evenly around the center tube.
Step 8: Bake the Cake
Bake in the preheated oven for approximately 60-70 minutes for a tube pan, or 50-60 minutes for loaf pans. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the top of the cake is browning too quickly, you can tent it with foil during the last 15-20 minutes of baking.
Step 9: Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to retain its shape.
Step 10: Prepare the Caramel Glaze
While the cake is cooling, prepare the caramel glaze. In a medium saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Step 11: Simmer the Glaze
Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for 3-4 minutes, or until the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
Step 12: Glaze the Cake
Pour the warm caramel glaze over the cooled cake, allowing it to drizzle down the sides. You can glaze the cake while it’s still on the wire rack, with a baking sheet underneath to catch any drips.
Step 13: Let the Glaze Set
Allow the glaze to set for at least 30 minutes before slicing and serving the cake. This allows the glaze to firm up and adhere to the cake.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a warm beverage like coffee, tea, or hot cocoa.
- Garnish with additional chopped pecans or a drizzle of caramel sauce.
- Serve as part of a dessert buffet for a holiday gathering.
- Enjoy it for breakfast or brunch with a side of fresh fruit.
Tips:
- Use room temperature ingredients for the best results. Room temperature eggs and butter emulsify more easily, resulting in a smoother batter.
- Don’t overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake.
- Measure the flour accurately. Use a kitchen scale for the most accurate measurement, or spoon the flour into a measuring cup and level it off with a knife.
- Adjust baking time as needed. Ovens vary, so check the cake for doneness a few minutes before the recommended baking time.
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake, wrapped tightly in plastic wrap and foil, for up to 2 months.
Prep Time:
20 minutes
Cook Time:
60-70 minutes (tube pan) / 50-60 minutes (loaf pans)
Total Time:
1 hour 20 minutes – 1 hour 40 minutes
Nutritional Information:
(Per serving, approximate)
- Calories: 450-550
- Protein: 5-7g
- Sodium: 200-250mg
Conclusion
The Apple Pecan Cake with Caramel Glaze is more than just a recipe; it’s an experience. The combination of textures and flavors is a delightful treat that will impress your family and friends. Whether you’re an experienced baker or just starting out, this cake is a perfect way to showcase your culinary skills. The moist cake, the crunchy pecans, the tart apples, and the sweet caramel glaze all come together to create a dessert that is both comforting and elegant. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will be remembered for years to come.
Questions and Answers about this Recipe
Q1: Can I use different types of apples?
A: Yes, you can certainly experiment with other apple varieties. While Granny Smith apples provide a nice tartness that balances the sweetness of the cake and glaze, you can also use Honeycrisp, Fuji, or Gala apples. Keep in mind that sweeter apples may result in a slightly sweeter cake.
Q2: Can I make this cake gluten-free?
A: Yes, you can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum or add it separately (about 1 teaspoon per cup of flour) to help bind the ingredients. The texture of the cake may be slightly different, but it should still be delicious.
Q3: Can I add other nuts besides pecans?
A: Absolutely! Walnuts are a great alternative to pecans, and they offer a similar nutty flavor and satisfying crunch. You can also use a combination of pecans and walnuts, or even try adding some toasted almonds or hazelnuts for a unique twist.
Q4: How do I prevent the apples from sinking to the bottom of the cake?
A: To prevent the apples from sinking, you can toss them with a tablespoon or two of flour before adding them to the batter. This helps to coat the apples and gives them something to grip onto, preventing them from settling at the bottom of the cake.
Q5: Can I make the caramel glaze ahead of time?
A: Yes, you can make the caramel glaze ahead of time. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, gently reheat it over low heat, stirring occasionally, until it’s smooth and pourable. If the glaze becomes too thick, you can add a tablespoon or two of milk to thin it out.
