Apple Pecan Cake with Caramel Glaze
It was a crisp autumn afternoon when I first experimented with what would become my beloved Apple Pecan Cake with Caramel Glaze. As the leaves turned golden and the air filled with the sweet scent of ripe apples, I felt inspired to create a cake that encapsulated the essence of fall. My grandmother had a way of making the most delightful desserts, and this recipe is a heartfelt tribute to her. Every bite is a combination of moist, tender apple cake punctuated by the crunch of pecans and finished off with a rich, caramel glaze that brings it all together. This cake isn’t simply a dessert; it’s a comfort, a memory, and a way to gather loved ones around the table.
What Makes This Recipe Special
What makes this Apple Pecan Cake with Caramel Glaze truly special is its perfect harmony of flavors and textures. The warm, spiced apples blend beautifully with the nuttiness of pecans, while the caramel sauce adds a luscious, indulgent finish. This cake not only pleases the palate but also serves as a delightful centerpiece for any gathering, whether it’s a cozy family dinner or a festive holiday celebration. With its unique blend of wholesome ingredients and heartwarming flavors, it’s a recipe I cherish deeply and share gladly.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and chopped apples (about 2 medium apples)
- 1 cup chopped pecans
For the Caramel Glaze:
- 1 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Ingredient Notes: For the best flavor, use freshly grated apples and quality pecans. If you’re looking for a lighter option, substituting half of the all-purpose flour with whole wheat flour offers a heartier texture.
How to make Apple Pecan Cake With Caramel Glaze
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Fold in the chopped apples and pecans until evenly distributed in the batter.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Step 9: While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring frequently.
Step 10: Once boiling, let it simmer for about 3-4 minutes, then remove from heat. Add the vanilla extract and a pinch of salt, stirring until smooth.
Step 11: Once the cake has cooled, drizzle the warm caramel glaze over the top, allowing it to drip down the sides.
Expert Tips & Ideas
- Use fresh, firm apples for the best texture Granny Smith or Honeycrisp work well.
- Experiment with spices like nutmeg or allspice to add depth to the flavor.
- To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- For an even richer flavor, toast the pecans lightly before adding them to the batter.
- Store leftovers in an airtight container at room temperature for up to three days, or refrigerated for up to a week.
Best Ways to Serve
- Slice the cake into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
- Pair with a hot cup of spiced chai or a glass of crisp apple cider to enhance the fall flavors.
- For a beautiful presentation, sprinkle some additional chopped pecans on top of the caramel glaze before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. Just add the caramel glaze right before serving.
Can I freeze the leftovers?
Yes, this cake freezes well! Wrap slices tightly in plastic wrap and store in an airtight container for up to three months. Thaw in the refrigerator overnight.
What can I use instead of pecans?
You can substitute walnuts or even omit nuts altogether for a nut-free version.
Conclusion
This Apple Pecan Cake with Caramel Glaze is more than just a dessert; it’s a delightful way to celebrate the season, creating memories that linger long after the last slice is gone. I hope you invite this comforting cake into your kitchen and share it with those you love. I can’t wait to hear how it turns out for you please share your creations or any questions in the comments below!
“This cake is like a warm hug on a plate! The apples and pecans create such a comforting flavor, and the caramel glaze? Pure magic!”
Apple Pecan Cake with Caramel Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped apples and pecans until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring frequently.
- Once boiling, let it simmer for about 3-4 minutes, then remove from heat. Add the vanilla extract and a pinch of salt, stirring until smooth.
- Once the cake has cooled, drizzle the warm caramel glaze over the top, allowing it to drip down the sides.
Notes
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