Apple Pecan Cake with Caramel Glaze Recipe
This Apple Pecan Cake with Caramel Glaze. Is everything you want. In a fall dessert—warm, spiced, and incredibly comforting. The cake itself is packed with chunks of tart Granny Smith apples. And crunchy pecans. Creating a delightful texture. With every bite. But the real star is the homemade caramel glaze. That drapes over the cake. Adding a rich, buttery sweetness. That perfectly complements the spiced cake. Whether you’re serving it at a holiday gathering. Or just treating yourself. This cake. Is sure to impress.
12 Servings
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
To make this Apple Pecan Cake gluten-free. Simply substitute the all-purpose flour. With a gluten-free baking blend. That contains xanthan gum. Be sure to check the consistency of the batter. As gluten-free flours can sometimes require a bit more moisture. You can add a splash of milk. Or buttermilk if needed. Also, double-check that your baking soda and other ingredients. Are certified gluten-free. With these simple swaps. You can enjoy all the delicious flavors of this cake. Without the gluten!