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Apple Pecan Cake With Caramel Glaze

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This Apple Pecan Cake with Caramel Glaze is a moist, spiced cake filled with chunks of fresh apples and crunchy pecans, topped with a buttery caramel glaze. It’s a show-stopping dessert perfect for fall gatherings or holiday celebrations.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 3 medium apples, peeled, cored, and diced (about 2 cups)
  • 1 cup pecans, chopped

For the Caramel Glaze:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions

1. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the diced apples and chopped pecans.

2. Bake the Cake:

  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for 40-45 minutes (for a 9×13-inch pan) or 50-55 minutes (for a Bundt pan), or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Caramel Glaze:

  1. In a small saucepan, melt the butter over medium heat.
  2. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and let it simmer for 2-3 minutes, stirring constantly.
  3. Remove from heat and stir in the vanilla extract. Let the glaze cool for 5 minutes to thicken slightly.

4. Glaze the Cake:

  1. Pour the caramel glaze evenly over the cooled cake.
  2. Let the glaze set for a few minutes before slicing and serving.

Notes

  • Apple Choice: Use tart apples like Granny Smith for a contrast in sweetness, or sweet apples like Honeycrisp for a more sugary flavor.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Freezing: The cake (without glaze) freezes well. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw and add glaze before serving.

Find it online: https://recipe.ukfinda.com/apple-pecan-cake-with-caramel-glaze/