Apple Pecan Cake With Caramel Glaze

There's something magical about the fall season that makes my heart flutter, especially when I think about my favorite Apple Pecan Cake With Caramel Glaze. I remember the first time I baked it with my grandma, her hands guiding mine as we peeled the apples, filling the kitchen with the aroma of warm spices and sweet anticipation. It felt like a warm hug on a chilly day, and that memory has stuck with me like the gooey caramel that drizzles down the sides of this delightful cake.

This Apple Pecan Cake is perfect for family gatherings or cozy evenings at home. It captures the essence of autumn-a beautiful blend of tart Granny Smith apples and crunchy pecans, all topped with a decadent caramel glaze that makes every bite feel like a celebration. Whether I'm serving it at a holiday dinner or enjoying a slice with my morning coffee, this cake brings comfort and joy, making it a true keeper in my recipe collection.

Why You'll Love "Apple Pecan Cake With Caramel Glaze"

• Quick to prepare with a simple mix of wet and dry ingredients.
• Moist and flavorful, perfect for any occasion.
• Family-friendly recipe that everyone will enjoy.
• Uses minimal ingredients that you likely already have on hand.
• Freezer-friendly; save slices for a sweet treat later.
• Can be made ahead of time for stress-free entertaining.

Ingredients You'll Need

• 1 ½ cups cooking oil (can use vegetable or canola oil for a neutral flavor)
• 2 cups sugar (granulated white sugar works best)
• 4 large eggs (room temperature for better mixing)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon baking soda
• ½ teaspoon cinnamon (for that warm, cozy flavor)
• 1 teaspoon salt (to balance the sweetness)
• 2 teaspoons vanilla extract (pure vanilla gives the best flavor)
• 3 ½ cups Granny Smith apples (approximately 3-4 apples, peeled and chopped into small pieces)
• 1 cup pecans (chopped small; for a delightful crunch)
• ¾ cup butter (1 ½ sticks, unsalted is preferred)
• 1 cup light brown sugar (packed for sweetness)
• ¼ cup milk (whole milk for creaminess)
• 1 teaspoon vanilla extract (for the caramel glaze)

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 350°F (175°C). This is essential for ensuring that your cake bakes evenly.
2. While the oven is warming up, grease and flour your baking pan. I like to use a 9x13 inch pan for this cake; it gives it plenty of room to rise!

Make the Batter

1. In a large mixing bowl, combine the 1 ½ cups of cooking oil and 2 cups of sugar. Mix them together until well blended-about a minute will do.
2. Add the 4 large eggs one at a time, mixing thoroughly after each egg. This helps to create a light and fluffy texture.
3. In another bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and 1 teaspoon of salt. This is your dry mixture.
4. Gradually add the dry mixture to your wet ingredients, mixing until just combined. Don't worry if it looks a little thick; that's just perfect!
5. Now, stir in the 2 teaspoons of vanilla extract, followed by the 3 ½ cups of chopped Granny Smith apples and the 1 cup of chopped pecans. Fold everything together gently until it's just combined-no need to overmix!

Bake the Cake

1. Pour the batter into your prepared baking pan, spreading it evenly with a spatula. It should look lovely and thick.
2. Place the pan in the oven and bake for 50 minutes. To check if it's done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Caramel Glaze

1. While the cake is baking, you can whip up the caramel glaze! In a medium saucepan, melt the ¾ cup of butter over medium heat.
2. Once melted, stir in the 1 cup of light brown sugar and the ¼ cup of milk. Bring this mixture to a gentle boil.
3. Let it boil for about 2 minutes, stirring constantly. You want to see it bubble up beautifully!
4. Remove the saucepan from heat and stir in the 1 teaspoon of vanilla extract. Let the glaze cool slightly while your cake continues to cool.

Drizzle the Glaze

1. Once the cake has cooled slightly, drizzle the warm caramel glaze over the top. Let it cascade down the sides for that gorgeous presentation.
2. For the best texture, allow the cake to cool completely before slicing and serving. But I won't tell if you sneak a piece while it's still warm!

Variations

• Swap Granny Smith apples for Honeycrisp or Fuji for a sweeter flavor.
• Add a cup of dried cranberries or raisins for a fruity twist.
• Make it gluten-free by using a 1:1 gluten-free baking flour blend.
• For a lighter version, substitute half the oil with unsweetened applesauce.
• Try adding a pinch of nutmeg for an extra autumnal spice kick.

Serving and Storage Tips

Serving

Slice the Apple Pecan Cake into generous squares and serve it on a lovely platter. I love adding a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. A sprinkle of cinnamon on top adds a nice touch too!

Storage

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 3 months. Just thaw it in the fridge overnight before serving!

Helpful Notes

• For a nuttier flavor, toast the pecans in a dry skillet before adding them to the batter.
• Egg substitutes can include flax eggs or applesauce for a vegan option.
• Feel free to add a pinch of sea salt to the caramel glaze for a salted caramel twist.
• Use almond or oat milk for a dairy-free glaze.
• If you prefer a thicker glaze, simmer it a bit longer until it reaches your desired consistency.

Frequently Asked Questions

Can I freeze the Apple Pecan Cake?

Yes, you can absolutely freeze the Apple Pecan Cake! Once it's completely cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you're ready to enjoy it, just thaw it in the fridge overnight and let it come to room temperature before serving.

What can I substitute for the eggs?

If you're looking for egg substitutes, there are several great options! You can use ¼ cup of unsweetened applesauce for each egg, or a flax egg made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes until it thickens). Both options work beautifully in this recipe!

How can I make the cake gluten-free?

To make the Apple Pecan Cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your baking soda and other ingredients are also gluten-free. This way, you can enjoy the same delicious flavor while accommodating gluten sensitivities!

Final Thoughts

I hope you're as excited to bake this Apple Pecan Cake With Caramel Glaze as I am! It's more than just a dessert; it's a delightful way to bring warmth and joy into your home, especially during those cozy fall evenings. Remember, baking is not just about following a recipe; it's about creating memories and sharing love with every slice. So, gather your loved ones, let the aroma fill your kitchen, and enjoy the sweet moments together. You've got this, and I can't wait for you to share your own happy stories with this cake!