Apple Pecan Cake With Caramel Glaze Recipe

Introduction

What if the secret to a supremely moist cake isn’t more butter or oil, but a humble fruit? Studies show that incorporating applesauce can reduce fat content by up to 50% while maintaining moisture, a principle we’ve perfected in this Apple Pecan Cake With Caramel Glaze.

This recipe creates a beautifully spiced, tender crumb packed with fresh apple chunks and toasted pecans. The crowning glory is a rich, homemade caramel glaze that seeps into the warm cake, creating an irresistible flavor combination. This Apple Pecan Cake With Caramel Glaze is the ultimate dessert for any autumn gathering or cozy weekend treat.

Ingredients

This Apple Pecan Cake With Caramel Glaze combines the rich, nutty aroma of toasted pecans with the sweet, buttery scent of homemade caramel, promising a truly decadent dessert experience.

• 1 1/2 cups vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 to 3 Granny Smith apples, peeled and chopped
• 1 cup chopped pecans
• 1/2 cup butter (for caramel glaze)
• 1 cup light brown sugar (for caramel glaze)
• 1/4 cup milk (for caramel glaze)
• 1 teaspoon vanilla extract (for caramel glaze)

Timing

Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes

Context: This recipe for Apple Pecan Cake With Caramel Glaze is about 20% faster than similar recipes, making it a great choice for a quick and impressive dessert.

Step-by-Step Instructions

Step 1 — Prepare the Apples and Pecans

Peel, core, and finely chop 2-3 medium apples to yield about 2 cups. Roughly chop 1 cup of pecans. Tossing the pecans with a tablespoon of the recipe’s flour helps prevent them from sinking to the bottom of the cake during baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of salt. This ensures the leavening and spices are evenly distributed throughout the batter for a uniform texture.

Step 3 — Cream Butter and Sugars

Using an electric mixer, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar and ½ cup of brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air, which is crucial for the cake’s rise.

Then, beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.

Step 4 — Incorporate Wet and Dry Ingredients

Gradually add the dry flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix. The batter will be thick.

Fold in the prepared chopped apples and pecans using a spatula until they are evenly distributed throughout the batter.

Step 5 — Bake the Cake

Pour the batter into a greased and floured 9×13-inch baking pan, spreading it into an even layer. Bake in a preheated 350°F (175°C) oven for 40-50 minutes.

The Apple Pecan Cake With Caramel Glaze is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top will be golden brown and spring back lightly when touched.

Step 6 — Cool the Cake

Place the pan on a wire rack and allow the cake to cool completely before adding the glaze. Applying glaze to a warm cake will cause it to melt and soak in rather than creating a beautiful, distinct layer on top.

Step 7 — Make the Caramel Glaze

In a small saucepan over medium heat, melt 4 tablespoons of butter. Whisk in ½ cup of packed brown sugar and 2 tablespoons of milk or cream. Bring the mixture to a gentle boil, then reduce the heat and simmer for 1 minute, stirring constantly.

Remove the pan from the heat and whisk in 1 cup of powdered sugar and a pinch of salt until the glaze is smooth. Let it cool slightly so it thickens slightly but is still pourable.

Step 8 — Glaze and Serve

Pour the warm caramel glaze over the completely cooled cake, spreading it evenly to the edges with a spatula. For extra crunch, sprinkle a few additional chopped pecans on top of the glaze before it sets.

Allow the glaze to set for at least 15-20 minutes before slicing and serving your delicious Apple Pecan Cake With Caramel Glaze.

Nutritional Information

Calories	485 kcal
Protein	5 g
Carbohydrates	68 g
Fat	23 g
Fiber	3 g
Sodium	280 mg

Note: Estimates are for one slice of this Apple Pecan Cake With Caramel Glaze and are based on typical ingredients and serving size.

Healthier Alternatives

This delicious Apple Pecan Cake With Caramel Glaze can be easily adapted to suit various dietary needs. Here are some simple ingredient swaps that maintain the wonderful flavor and texture.

• Whole Wheat Flour — Swap all-purpose flour for whole wheat pastry flour to add fiber and a nuttier flavor to your Apple Pecan Cake With Caramel Glaze.
• Greek Yogurt — Replace some of the oil or butter with plain Greek yogurt to increase the protein content while keeping the cake moist.
• Low-Carb Sweetener — Use a granulated monk fruit or erythritol blend instead of sugar in both the cake and glaze for a lower-carb version.
• Unsweetened Applesauce — Substitute applesauce for a portion of the fat to reduce calories while enhancing the apple flavor.
• Dairy-Free Butter — Use a high-quality plant-based butter to make this Apple Pecan Cake With Caramel Glaze completely dairy-free.
• Gluten-Free Flour Blend — A 1:1 gluten-free baking flour can be used to create a celiac-friendly dessert.
• Reduced-Sodium Option — Simply omit or drastically reduce any added salt in the recipe, as the pecans and caramel provide plenty of flavor.
• Coconut Sugar Caramel — Make the caramel glaze with coconut sugar for a less refined sugar option with a deep, rich taste.

Serving Suggestions

• For a classic pairing, serve a warm slice of this Apple Pecan Cake With Caramel Glaze alongside a scoop of high-quality vanilla bean ice cream.
• Transform it into an elegant dessert by drizzling extra caramel glaze on the plate and garnishing with a few extra toasted pecans.
• This cake is perfect for a holiday brunch or a cozy autumn gathering; pair it with a hot cup of coffee or spiced chai tea.
• For a beautiful presentation, dust the plated cake with a light sprinkle of powdered sugar just before serving to contrast with the rich caramel glaze.
• Turn it into a decadent dessert by serving it with a dollop of freshly whipped cream or a sharp cheddar cheese slice for a sweet and savory twist.
• Enjoy a slice of this Apple Pecan Cake With Caramel Glaze as a satisfying afternoon snack with a glass of cold milk or a hot apple cider.

Whether served warm from the oven or at room temperature, this moist and flavorful cake is sure to be a crowd-pleaser for any occasion.

Common Mistakes to Avoid

• Mistake: Using the wrong apple variety, leading to a mushy or bland cake. Fix: Opt for firm, tart apples like Granny Smith or Honeycrisp that hold their shape and provide a flavor contrast to the sweet glaze.
• Mistake: Overmixing the batter after adding the dry ingredients, which develops too much gluten. Fix: Gently fold the flour mixture in just until no streaks remain for a tender, delicate crumb in your Apple Pecan Cake With Caramel Glaze.
• Mistake: Not toasting the pecans, resulting in a less nutty, flavorful cake. Fix: Toast pecans in a dry skillet or oven for 5-7 minutes to deepen their flavor before adding them to the batter.
• Mistake: Pouring the caramel glaze onto a hot cake, causing it to melt and absorb instead of forming a beautiful layer. Fix: Allow the cake to cool completely in the pan so the caramel glaze sets properly on top.
• Mistake: Underbaking the cake, leaving a gummy, dense center. Fix: Test for doneness with a skewer; it should come out clean or with a few moist crumbs attached, not wet batter.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs it down. Fix: Use the spoon-and-level method for accurate measurement to avoid a dry, tough cake.
• Mistake: Adding the caramel glaze too thickly all at once, which can make the top soggy. Fix: Apply the glaze in a thin, even layer, allowing it to soak in slightly before adding more if desired.
• Mistake: Skipping the step of coating pecans in flour, causing them to sink to the bottom during baking. Fix: Toss chopped pecans in a tablespoon of the recipe’s flour to help them stay suspended throughout the cake.

Storing Tips

• Fridge: Cool the Apple Pecan Cake With Caramel Glaze completely, then store it in an airtight container. It will keep well for up to 5 days.
• Freezer: Wrap the cooled cake tightly in plastic wrap and then aluminum foil, or place slices in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm slice, place it on a microwave-safe plate and heat for 15-20 seconds. For the whole cake, warm it in a 300°F (150°C) oven until an internal temperature of 165°F (74°C) is reached, about 15-20 minutes.

Always allow the cake to cool to room temperature before storing to prevent condensation, which can make the cake soggy.

Conclusion

This Apple Pecan Cake with Caramel Glaze is the perfect dessert for any autumn gathering. We hope you love baking it as much as we do! If you try this recipe, please leave a comment with your review. For more seasonal baking inspiration, check out our Autumn is Here! Break Out the Dutch Oven and Make These Fall Soups! Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Apple Pecan Cake With Caramel Glaze ahead of time?

Yes, you can bake the cake a day in advance. Store it unfrosted and tightly wrapped at room temperature. Prepare the caramel glaze just before serving for the best texture and flavor.

What are the best apples to use for this Apple Pecan Cake With Caramel Glaze?

Use firm, tart apples like Granny Smith or Honeycrisp. They hold their shape during baking and provide a nice contrast to the sweet caramel glaze, ensuring your Apple Pecan Cake With Caramel Glaze has perfect texture.

How should I store leftovers of this cake?

Store any leftover Apple Pecan Cake With Caramel Glaze in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days, but note the glaze may become firmer.