This Apple Pecan Cake with Caramel Glaze blends tart Granny Smith apples, crunchy pecans, and a rich, buttery caramel glaze—pure fall perfection!
Let me set the scene: It was one of those cool, crisp autumn afternoons. The kind where the air smells like leaves and everyone’s wearing their coziest sweaters. I had a kitchen full of apples (thanks to an overenthusiastic trip to the orchard) and zero clue what to do with them—until I stumbled upon this idea: Apple Pecan Cake with Caramel Glaze.
I wasn’t aiming for anything fancy—just a simple, hearty cake that screamed fall. But then the magic happened. The apples baked into soft, juicy pockets, the pecans added that perfect nutty crunch, and the caramel glaze? Oh, that glaze. It dripped down the sides like liquid gold.
By the time it cooled (okay, barely cooled—I couldn’t wait), the house smelled like every fall candle I’ve ever bought, but better. One bite and I knew—this cake was special. Now? It’s my go-to for family gatherings, bake sales, and anytime I want to channel that perfect fall feeling.
Why You’ll Love This Apple Pecan Cake With Caramel Glaze Recipe?
- It’s the ultimate fall dessert: Apples, cinnamon, pecans, and caramel. Need I say more?
- Perfectly moist, every time: Thanks to the oil and juicy apples—no dry cake disasters here.
- That caramel glaze? Next level: Sweet, buttery, and just the right amount of sticky.
- Crowd-pleaser status: Great for Thanksgiving, potlucks, or, honestly, a random Tuesday.
- No fancy tools required: One bowl, a whisk, and your favorite baking dish. Done.
Ingredient Notes:
Let’s talk about what makes this cake the cake.
- Granny Smith Apples: Tart, crisp, and they hold their shape while baking. They balance out all that sweet caramel goodness.
- Pecans: Adds that buttery crunch. But hey, walnuts work too if that’s what you’ve got.
- Vegetable Oil: Keeps the cake moist and gives it that rich, dense crumb.
- Cinnamon: Because it’s not fall without it.
- Caramel Glaze: Brown sugar, butter, and milk—it’s simple but wildly delicious.
Quick Tip: If you’re feeling fancy, sprinkle a little sea salt on top of the glaze for a sweet-salty kick. Trust me.
How To Make Apple Pecan Cake With Caramel Glaze?
Step 1: Preheat & Prep
Fire up your oven to 325°F. Grease and flour a tube pan (or use two loaf pans if you’re feeling rebellious). You want this beauty to come out clean.
Step 2: Mix the Wet Ingredients
In a big ol’ bowl, whisk together 1 ½ cups vegetable oil, 2 cups sugar, and 4 eggs. You’re aiming for light and creamy here—like a cake batter cloud.
Step 3: Add the Dry Stuff
In another bowl, stir together 3 cups flour, 1 tsp baking soda, ½ tsp cinnamon, and 1 tsp salt. Slowly fold this into your wet mix. It’s gonna get thick—that’s a good thing.
Step 4: Flavor Boost
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Pour in 2 tsp vanilla, then fold in your 3 ½ cups chopped apples and 1 cup pecans. The batter will be chunky and perfect.
Step 5: Bake It Up
Pour it all into your prepped pan and bake for about 1 hour. Check around the 50-minute mark—if a toothpick comes out clean, you’re golden. Using loaf pans? Check them a bit earlier.
Step 6: The Caramel Glaze—Because You Deserve It
While the cake bakes, make that dreamy glaze. In a small pan, melt ¾ cup butter over low heat. Stir in 1 cup brown sugar and ¼ cup whole milk. Let it bubble gently, then lower the heat and simmer for 10 minutes, stirring the whole time.
Remove from heat, add 1 tsp vanilla, and let it cool a bit—it’ll thicken into a glossy caramel.
Step 7: Glaze & Go
When the cake’s cooled a little (but not too much—you want it to soak up that glaze), pour it all over the top. Let it drip down the sides like nature intended.
Storage Options:
- Room Temp: Covered on the counter for up to 3 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze the ungarnished cake for up to 2 months. Thaw, glaze, and devour.
- Reheat Tip: Warm a slice in the microwave for 20 seconds. The glaze gets gooey again. Chef’s kiss.
Variations and Substitutions:
- Go Nut-Free: Allergic? Skip the pecans—still totally delish.
- Apple Swap: No Granny Smith? Honeycrisp or Fuji will do the trick.
- Amp the Spice: Add a pinch of nutmeg or cloves for extra cozy vibes.
- Vegan-Friendly: Use flax eggs and plant-based butter for the glaze.
- Double the Glaze: You could keep it subtle… or double down. I say double.
What to Serve with Apple Pecan Cake With Caramel Glaze?
- Vanilla Ice Cream: The warm cake + cold ice cream combo? Perfection.
- Hot Cider: Apple overload? Maybe. Worth it? Definitely.
- Fresh Whipped Cream: Light, fluffy, and cuts through the richness.
- Espresso or Coffee: Because you need something strong to balance all that sweet.
Frequently Asked Questions:
Can I use a bundt pan?
Yes, just make sure to grease it well. It gives the cake a fancier look.
Is it super sweet?
It’s definitely dessert-sweet, but the tart apples and hint of salt in the glaze balance it out.
Can I freeze it with the glaze?
It’s best to freeze it without the glaze and add it fresh after thawing for max gooeyness.
Let’s Get Baking!
This Apple Pecan Cake with Caramel Glaze is pure fall comfort in every bite. It’s the kind of cake that gets people hovering around the dessert table for “just one more slice.” Whether you’re baking it for a big holiday dinner or simply because it’s Tuesday and you deserve something sweet, it’s bound to be a hit.
Bake it, glaze it, devour it—then come back and tell me how it went. Did you double the glaze? Did Grandma ask for the recipe? I wanna know!
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
