Apple Pecan Cake with Caramel Glaze – If you’re craving a dessert. That combines the warmth of fall flavors. With a touch of indulgence. This Apple Pecan Cake with Caramel Glaze recipe. Is the perfect choice. With chunks of Granny Smith apples. And crunchy pecans. This cake is the epitome of comfort baking. The rich caramel glaze poured over the top. Makes it absolutely irresistible.
The first time I made this Apple Pecan Cake. I was looking for a dessert. That would remind my family of cozy autumn afternoons. As the cake baked. The entire kitchen was filled. With the sweet, spicy scent of cinnamon and apples. My husband and child. Could hardly wait to dig in. And when they finally did. Their smiles said it all. It quickly became a family favorite. And now it’s our go-to treat. When we want something sweet. And comforting.
What makes this Apple Pecan Cake with Caramel Glaze truly stands out?
This recipe stands out. Not only for its incredible flavor. But also for its simplicity. The moistness from the apples. Combined with the crunch of pecans. Creates a delightful texture. That pairs perfectly with the rich caramel glaze. Whether you’re serving it as a dessert. Or enjoying a slice with your afternoon coffee. This cake is sure to impress. Plus, the recipe is straightforward enough. For even a novice baker to master.
What You Need To Make This Apple Pecan Cake with Caramel Glaze Recipe?
Cooking Oil: The oil keeps the cake moist and tender. Which is essential. Since there’s no butter in the batter.
Granny Smith Apples: These apples provide the perfect tartness. That balances the sweetness of the cake. And caramel glaze. Make sure to chop them into small pieces. For even distribution.
Pecans: Toast the pecans lightly. Before adding them to the batter. To enhance their nutty flavor.
Cinnamon: Adds warmth and spice. Which complements the apples beautifully.
Caramel Glaze: Made from butter, brown sugar, and milk. This glaze is the crowning glory. That takes the cake. To the next level.
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Steps To Make Apple Pecan Cake with Caramel Glaze:
Step 1: Start by preheating your oven to 325°F. And greasing a tube pan (or two loaf pans if you prefer). In a large mixing bowl. Blend together the oil, sugar, and eggs. Until the mixture is light. And creamy. In a separate bowl. Whisk together the flour, baking soda, cinnamon, and salt. Then gradually mix this. Into the wet ingredients. Add the vanilla extract. And mix well. Fold in the chopped apples and pecans. Until evenly distributed. Pour the batter into your prepared pan. Smoothing the top with a spatula. Bake for about an hour. Checking with a toothpick at the 50-minute mark. If it comes out clean. The cake is done.
Step 2: While the cake bakes. Prepare the caramel glaze. Melt the butter in a small saucepan over low heat. Then stir in the brown sugar. And milk. Bring the mixture to a gentle boil. Then reduce the heat. And simmer for 10 minutes, stirring constantly. Until it thickens. Remove from the heat. Stir in the vanilla. And let it cool slightly. Once the cake is baked. And has cooled a bit. Drizzle the caramel glaze generously over the top. Let it set before slicing. And serving.
Tip:
For a deeper flavor. Consider toasting the pecans. Before folding them into the batter. Simply spread the pecans on a baking sheet. And toast them in the oven at 350°F. For about 5-7 minutes. Or until they’re fragrant. This step enhances their natural nuttiness. And adds an extra layer of flavor to your cake. Also, if you prefer a thicker glaze. Allow it to cool for a bit longer after simmering. Or add an extra tablespoon of brown sugar. To achieve the desired consistency. This cake is even better the next day. So feel free to bake it in advance. And let the flavors meld overnight.
Frequently Asked Questions:
Can I use different types of apples in this recipe?
Yes. You can use other apples. But Granny Smith apples are preferred for their tartness. Which balances the sweetness of the cake.
How do I store this cake?
This cake can be stored in an airtight container at room temperature. For up to 3 days. For longer storage. Refrigerate for up to a week.
Can I freeze the cake?
Yes. You can freeze the cake. Without the glaze. Wrap it tightly in plastic wrap. And aluminum foil. Then freeze for up to 3 months. Thaw and add the glaze before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apple Pecan Cake with Caramel Glaze Recipe
Ingredients
- 1 1/2 c of vegetable oil
- 2 c of white sugar
- 4 large eggs
- 3 c of all-purpose flour
- 1 tsp of baking soda
- 1/2 tsp of ground cinnamon
- 1 tsp of salt
- 2 tsp of pure vanilla extract
- 3 1/2 c of Granny Smith apples peeled and chopped into small pieces (about 3-4 apples)
- 1 cup of finely chopped pecans
For the Caramel Glaze:
- 3/4 c of butter equivalent to 1 1/2 sticks
- 1 c of packed light brown sugar
- 1/4 c of whole milk
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 325°F.
- In a large mixing bowl. Combine the oil, sugar, and eggs. Beat the mixture. Until it becomes light. And creamy.
- In a separate medium bowl. Whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture. To the wet ingredients. In the large bowl. Mixing until well combined.
- Add the vanilla extract. And mix. Until fully incorporated.
- Gently fold in the chopped apples. And pecans.
- Pour the batter into a tube pan. That has been generously greased. And floured. If you prefer. You can use two loaf pans. Instead of a tube pan.
- Bake in the preheated oven. For about an hour. Start checking for doneness around the 50-minute mark. By inserting a toothpick. Into the center of the cake. If it comes out clean. The cake is ready. If you’re using loaf pans. Be sure to check them. At the 50-minute mark as well.
To make the caramel glaze:
- In a small saucepan. Melt the butter over low heat.
- Add the brown sugar and milk, stirring to combine.
- Increase the heat slightly. To bring the mixture to a gentle boil. Then reduce the heat. And let it simmer, stirring continuously. For about 10 minutes.
- Remove the glaze from the heat. Stir in the vanilla. And let it cool slightly.
- Once the glaze has cooled a bit. Drizzle it over the top of the cake. Allowing it to seep down the sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
