Apple Pecan Cake With Caramel

This heavenly apple pecan cake with caramel glaze brings together the crisp sweetness of fresh apples and crunchy pecans in a moist, tender crumb that melts in your mouth. The crowning glory is a luscious caramel glaze that drips down the sides, creating an irresistible dessert perfect for fall gatherings or special occasions.

I first created this recipe when hosting a fall dinner party years ago, and it's now requested at every family gathering from September through November. The combination of warm spices, fruit, and nuts reminds me of the orchard visits from my childhood.

Ingredients

• All purpose flour: provides the perfect structure without being heavy
• Granulated sugar: balances the tartness of the apples without overwhelming sweetness
• Fresh apples: use firm varieties like Granny Smith or Honeycrisp for best texture and flavor
• Pecans: toast them lightly beforehand for enhanced nuttiness and crunch
• Vegetable oil: creates a wonderfully moist texture that stays fresh for days
• Sour cream: adds tenderness and a subtle tang that complements the sweet caramel
• Eggs: bind everything together while adding richness and structure
• Cinnamon: brings warm spice notes that enhance the apple flavor
• Vanilla extract: use pure extract for the best flavor profile
• Caramel (for the glaze): opt for high quality caramel candies or make your own for superior results

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and prepare your baking pan with a thorough coating of butter followed by a light dusting of flour. Tap out any excess flour to ensure a clean release after baking. Gather all ingredients measured and ready at room temperature for the best incorporation.

Create Your Dry Mixture:

Whisk together the flour baking powder baking soda salt and cinnamon in a large bowl until evenly distributed. This thorough mixing ensures your leavening agents are evenly distributed throughout the batter which results in perfect rise and texture.

Prepare The Wet Ingredients:

In a separate large bowl beat the sugar eggs vegetable oil sour cream and vanilla extract until the mixture becomes smooth and slightly lighter in color about 2 minutes by hand or 1 minute with an electric mixer. The mixture should look glossy and well emulsified.

Combine Wet And Dry Ingredients:

Add the dry ingredients to the wet mixture in three batches folding gently with a spatula after each addition. Mix just until no flour pockets remain the batter will be thick and the development of gluten should be minimal for a tender crumb.

Add Fruits And Nuts:

Gently fold in the shredded apples and chopped pecans using a large spatula with a cutting motion rather than stirring. This preserves the texture of the apples and prevents the batter from becoming too dense from overmixing.

Bake To Perfection:

Transfer the batter to your prepared pan spreading it evenly to the corners. Bake in the middle rack of your preheated oven for 30 to 35 minutes or until the cake springs back when lightly touched and a wooden skewer inserted in the center comes out clean or with just a few moist crumbs.

Create The Caramel Glaze:

While the cake cools prepare the caramel glaze by melting caramel candies with a splash of milk in a heavy bottomed saucepan over low heat. Stir constantly until completely smooth watching carefully to prevent scorching. The glaze should coat the back of a spoon but still pour easily.

Finish And Serve:

When the cake has completely cooled pour the warm caramel glaze over the top starting from the center and letting it naturally flow toward the edges. Use an offset spatula to guide the glaze if needed. Allow the glaze to set for about 20 minutes before slicing for the cleanest cuts.

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I discovered the magic of this recipe when I accidentally doubled the amount of apples one fall when our trees were overproducing. The extra moisture created such a wonderful texture that I never went back to the original proportions. My grandmother always said baking mistakes often lead to the best recipes and this proved her right.

Recipe FAQs

→ Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors have time to meld. You can make the cake up to 2 days in advance and store it in an airtight container at room temperature. For best results, add the caramel glaze shortly before serving.

→ What type of apples work best in this cake?

Granny Smith, Honeycrisp, or Braeburn apples work exceptionally well because they maintain their structure and provide a nice balance of sweetness and acidity. Avoid softer varieties like Red Delicious which can make the cake too wet.

→ Can I substitute the pecans with another type of nut?

Absolutely! Walnuts make an excellent substitute for pecans in this cake. You could also try almonds or hazelnuts for a different flavor profile, though pecans pair particularly well with the apples and caramel.

→ 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 should also be golden brown on top and slightly pulling away from the edges of the pan.

→ Can I freeze this cake?

Yes, you can freeze the cake without the caramel glaze for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw completely at room temperature, then add fresh caramel glaze before serving.

→ How do I prevent the caramel glaze from hardening too quickly?

Keep the caramel glaze warm while working with it. If it starts to thicken too much, gently reheat it with a splash of milk or cream. For serving, you can also warm individual slices briefly in the microwave to soften the caramel.