Apple Pecan Cake Caramel Glaze

Apple Pecan Cake With Caramel Glaze is my go-to dessert for fall gatherings and cozy celebrations. Packed with fresh apples and crunchy pecans, every bite delivers moist cake and a punch of warm spice crowned with a glossy caramel glaze. This easy recipe is a family favorite that always impresses at the table.

I first baked this cake for a holiday dinner and watched it disappear slice by slice. Now it is a requested classic for birthdays and potlucks, and the memories of baking with my kids make it extra sweet every time.

Ingredients

• All-purpose flour: provides structure and strength for the cake and is the backbone of a successful bake. Choose a fresh bag for best results
• Granulated sugar: brings sweetness and helps the crumb stay tender. Look for fine-textured white sugar to blend easily
• Chopped pecans: offer crunch and a deep nutty aroma. Toast the pecans lightly in a skillet beforehand to unlock richer flavor
• Shredded apples: supply juiciness and delicate sweetness. Pick crisp varieties like Honeycrisp or Granny Smith for the freshest taste
• Vegetable oil: keeps the cake moist even after days in the fridge. Choose a neutral oil for clean taste
• Sour cream: adds moisture and a gentle tang that balances the cake’s flavors. Full-fat sour cream works best for richness
• Eggs: bind the batter and give the cake lift. Use large eggs at room temperature for even mixing
• Vanilla extract: rounds out the spices and ties all flavors together. Real vanilla extract creates a more aromatic cake than imitation vanilla
• Baking powder and baking soda: are both used to ensure the cake rises to a perfect height. Make sure they are fresh for optimal lift
• Salt: makes the other flavors pop. Fine sea salt gives the most even flavor in every bite
• Ground cinnamon: brings warmth and genuine comfort to each forkful. Choose a fragrant, freshly opened jar for maximum impact

Step-by-Step Instructions

Prep and Preheat:

Prepare a bundt or tube pan by greasing it well with butter or nonstick spray. Heat the oven to 325 degrees Fahrenheit so it is ready when the batter is mixed

Mix the Dry Ingredients:

In a large bowl combine flour granulated sugar baking powder baking soda salt and cinnamon. Use a whisk to blend thoroughly so leaveners distribute evenly

Blend the Wet Ingredients:

In another bowl whisk together eggs sour cream vegetable oil and vanilla extract. Whisk until smooth and pale for the best cake texture. Mixing well here creates a uniform moist crumb

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry. Stir together gently with a spatula or spoon just until combined. Overmixing can lead to a dense cake

Add Apples and Pecans:

Fold in the shredded apples and chopped pecans making sure they are evenly distributed but do not overwork the batter. This allows for even moisture and crunch in every bite

Fill the Pan and Bake:

Spoon the batter into the prepared pan spreading as needed for an even top. Bake on the center rack for about 55 minutes or until a toothpick comes out clean from the thickest part. Let the cake cool completely in the pan before turning out

Make the Caramel Glaze and Finish:

Once the cake is cool drizzle with your favorite homemade or store-bought caramel glaze. Let set slightly before slicing to keep the glaze glossy

Save

Pecans are my favorite part of this recipe and I always sneak a few for snacking during prep. Once my daughter helped stir the caramel glaze while singing her own made-up baking song and now we cannot make this cake without laughing about her kitchen performance.

Storage Tips

This cake keeps beautifully for up to three days at room temperature when tightly covered. After that it can be refrigerated for up to five days without drying out. For longer storage slice and freeze layers with parchment between each to enjoy homemade cake anytime.

Ingredient Substitutions

Greek yogurt stands in well for sour cream and keeps the texture rich. Walnuts offer a good substitute for pecans if needed. If you are sensitive to cinnamon try cardamom or allspice for a slightly different but still warming flavor.

Serving Suggestions

Serve as a breakfast treat with coffee or as a show-stopping dessert finished with whipped cream or vanilla ice cream. This cake looks especially tempting paired with slices of crisp apple or a light dusting of cinnamon sugar over the glaze right before serving.

Cultural and Historical Context

Apple cakes have a deep tradition across many cultures often baked in fall when apples are at their peak. In my family this recipe began as a keeper from a southern church cookbook and evolved over years with little additions from each generation. The caramel glaze nods to classic American caramel apples while the spiced cake recalls cozy autumn kitchens.

Recipe FAQs

→ How do apples affect the texture?

Shredded apples add moisture and subtle sweetness, resulting in a soft, tender crumb with each bite.

→ Can you substitute other nuts for pecans?

Yes, walnuts or hazelnuts make good alternatives to pecans, though each will slightly alter the flavor and texture.

→ What’s the secret to a smooth caramel glaze?

For a silky glaze, ensure steady stirring over gentle heat and pour while still warm for even coverage.

→ Why is sour cream used in the cake?

Sour cream gives richness and helps keep the cake moist without making it too dense.

→ Can this cake be made ahead?

Absolutely! Bake the cake a day in advance, then add the caramel glaze before serving for best freshness.