Apple Pecan Cake with Caramel

This rustic Apple Pecan Cake with Caramel Glaze brings together the perfect marriage of fall flavors in every slice. The moist, tender crumb studded with fresh apples and crunchy pecans gets elevated to dessert perfection with a luscious caramel glaze that drips down the sides.

I first made this cake for my daughter's autumn birthday party, and it's become our official fall tradition. Even my mother-in-law who "doesn't like sweets" asked for the recipe after her second slice!

Ingredients

• All purpose flour: Provides the perfect structure for this cake
• Granulated sugar: Sweetens while helping create that golden crust
• Chopped pecans: Add essential texture and nutty flavor look for fresh ones without bitterness
• Shredded apples: The secret to incredible moisture choose firm varieties like Honeycrisp or Granny Smith
• Vegetable oil: Keeps the cake moist for days
• Sour cream: Adds richness and helps activate the leavening agents
• Eggs: Bind everything together while adding structure
• Vanilla extract: Enhances all the other flavors use pure not imitation for best results
• Baking powder and baking soda: Work together for the perfect rise
• Salt: Balances the sweetness and enhances flavors
• Ground cinnamon: Brings warm spice notes that complement both apples and pecans

Step-by-Step Instructions

Prepare the Pan:

Thoroughly grease and flour a 9x13 inch baking pan, making sure to get into all corners. This ensures your beautiful cake releases cleanly after baking. Preheat your oven to 350°F to ensure even baking from the start.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl until well combined. This even distribution prevents any bitter pockets of leavening agents in your finished cake.

Prepare the Apples:

Peel and core your apples before shredding them. After shredding, lightly press them with paper towels to remove excess moisture which could make your cake soggy. The apples should be damp but not dripping.

Combine Wet Ingredients:

In a separate bowl, whisk together eggs, sugar, oil, sour cream, and vanilla until the mixture becomes smooth and slightly lighter in color. This incorporates air for a better texture.

Create the Batter:

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Stir just until no dry flour pockets remain. Fold in the shredded apples and chopped pecans with just a few strokes to maintain air in the batter.

Bake to Perfection:

Pour batter into your prepared pan, spreading evenly to the corners. Bake in the center rack of your preheated oven for 30 to 35 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Cool Properly:

Allow the cake to cool in the pan for exactly 10 minutes before removing. This timing allows the cake to set enough to handle but prevents it from steaming in the pan which can make it soggy.

Create Caramel Glaze:

Melt caramel candies with a splash of milk in a small saucepan over low heat, stirring constantly until smooth and pourable. The glaze should coat the back of a spoon but still flow easily.

Apply the Glaze:

When the cake is completely cool, drizzle the warm caramel glaze over the top in a decorative pattern. The contrast between the warm glaze and cool cake creates the perfect consistency.

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Make-Ahead Magic

This Apple Pecan Cake is actually better when made a day ahead. The flavors deepen and meld overnight, and the texture becomes even more tender. If preparing for a special occasion, bake the cake the day before, then add the caramel glaze a few hours before serving. This not only improves the flavor but also makes your day-of preparations much more manageable.

Perfect Apple Selection

The type of apple you choose significantly impacts your cake's flavor and texture. For a balanced sweet-tart flavor, Honeycrisp or Pink Lady apples work beautifully. If you prefer more tartness to balance the sweet caramel, Granny Smith is your best bet. Avoid Red Delicious as they tend to become mealy when baked. I always recommend using at least two different apple varieties for the most complex flavor profile.

Serving Suggestions

Transform this humble cake into an elegant dessert by warming individual slices briefly in the microwave (about 15 seconds) and topping with a scoop of vanilla bean ice cream. The contrast between warm cake, cool ice cream, and gooey caramel creates an unforgettable texture experience. For brunch service, skip the glaze and dust with powdered sugar instead for a lighter finish that pairs beautifully with coffee.

Storage Solutions

Store this cake at room temperature under a cake dome or wrapped in plastic wrap for up to 3 days. For longer storage, refrigerate for up to a week, though the texture is best within the first 4 days. You can also freeze individual slices by wrapping them tightly in plastic wrap then aluminum foil. When ready to enjoy, thaw at room temperature for about an hour or microwave from frozen for 30-45 seconds.

Recipe FAQs

→ Can I use different types of apples in this cake?

Yes! Granny Smith apples provide tartness that balances the sweet caramel, while Honeycrisp or Gala offer more sweetness. For the best flavor and texture, choose firm apples that hold their shape when baked. A mix of varieties can create more complex flavor.

→ How do I know when the cake is properly baked?

Insert a toothpick into the center of the cake - it should come out clean or with a few moist crumbs (but no wet batter). The cake's edges should pull slightly away from the pan, and the top should spring back when lightly touched. Baking time may vary based on your oven.

→ Can I make the caramel glaze from scratch instead of using candies?

Absolutely! For homemade caramel sauce, combine 1 cup sugar, 6 tablespoons butter, 1/2 cup heavy cream, and a pinch of salt. Melt sugar until amber, add butter, then cream, and simmer until thickened. This creates a richer flavor than using caramel candies.

→ How should I store this cake?

Store the glazed cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let refrigerated slices come to room temperature before serving for the best texture and flavor. You can also freeze unglazed cake for up to 3 months.

→ Can I add other spices to the cake batter?

Definitely! While cinnamon complements the apples beautifully, you can create a more complex flavor profile by adding 1/4 teaspoon each of nutmeg and allspice, or a pinch of cloves. For a warm autumn flavor, try adding 1/2 teaspoon of pumpkin pie spice blend.

→ What's the best way to shred apples for this cake?

Use the large holes of a box grater for ideal texture. Peel apples first, then grate them directly into a bowl. To prevent browning while preparing other ingredients, toss the shredded apples with a teaspoon of lemon juice. Drain excess moisture before adding to the batter.