There’s something particularly comforting about a moist, spiced apple pecan cake drizzled with a luscious caramel glaze. This cake embodies the essence of fall with its warm spices, tender apples, and crunchy pecans. The caramel glaze adds a delightful sweetness that complements the cake’s rich flavors, making it a perfect treat for any occasion. Whether you’re enjoying it with a cup of coffee in the morning or serving it as a dessert at a dinner party, this cake is sure to impress.
The origins of apple cakes can be traced back to various cultures, each adding its own twist. In this recipe, the combination of apples and pecans is a nod to Southern American baking traditions, where these ingredients are commonly used in cakes and pies. Apples provide natural sweetness and moisture, while pecans add a delightful crunch and depth of flavor. The caramel glaze, made from scratch, elevates this cake from a simple dessert to a show-stopping centerpiece.
This cake is not only delicious but also versatile. By tweaking a few ingredients, you can adapt it to fit different dietary needs or flavor preferences. Below, you’ll find a detailed recipe, followed by suggestions for variations and substitutions to make this cake your own.
APPLE PECAN CAKE WITH CARAMEL GLAZE
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 cups peeled and chopped apples (such as Granny Smith)
1 cup chopped pecans
For the Caramel Glaze:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Sour Cream and Dry Ingredients:
Add the sour cream and mix until combined. Gradually add the dry ingredients, mixing until just combined.
Fold in Apples and Pecans:
Gently fold in the chopped apples and pecans.
Bake:
Pour the batter into the prepared baking dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Caramel Glaze:
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
Glaze the Cake:
While the cake is still warm, poke holes all over the top with a skewer or fork. Pour the caramel glaze over the cake, allowing it to soak in.
Cool and Serve:
Let the cake cool completely before slicing and serving.
Variations
Spiced Apple Pecan Cake:
Increase the spices for a more robust flavor. Add 1/2 teaspoon of ground ginger and a pinch of ground cardamom to the dry ingredients.
Apple Walnut Cake:
Substitute chopped walnuts for pecans for a different nutty flavor.
Gluten-Free Apple Cake:
Use a gluten-free all-purpose flour blend in place of regular flour to make the cake gluten-free.
Dairy-Free Version:
Replace the butter with a plant-based margarine, use dairy-free sour cream, and substitute coconut milk for heavy cream in the caramel glaze.
Substitutions
Healthier Option:
Replace half of the butter with applesauce to reduce the fat content. Use coconut sugar instead of granulated sugar for a more natural sweetener.
Vegan Cake:
Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of eggs, and choose plant-based alternatives for butter and sour cream.
Nut-Free Cake:
Omit the pecans or replace them with sunflower seeds or pumpkin seeds for a nut-free version.
Caramel Sauce Alternative:
For a quicker option, use store-bought caramel sauce instead of making your own glaze.
Conclusion
The Apple Pecan Cake with Caramel Glaze is a delicious, comforting dessert that combines the best of fall flavors in every bite. The tender, spiced cake, loaded with fresh apples and crunchy pecans, becomes even more irresistible when topped with a rich caramel glaze. This versatile recipe allows for numerous variations and substitutions, making it easy to adapt to your taste preferences and dietary needs.
Whether you stick to the classic recipe or experiment with different ingredients, this cake is sure to become a favorite in your baking repertoire. Serve it at family gatherings, holiday celebrations, or simply enjoy a slice with your afternoon tea. The delightful combination of flavors and textures makes this cake a standout dessert that will impress anyone who tries it.
APPLE PECAN CAKE WITH CARAMEL GLAZE
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and chopped apples Granny Smith recommended
- 1 cup chopped pecans
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the sour cream and mix until smooth. Gradually add the dry ingredients, mixing until just combined.
- Gently fold in the chopped apples and pecans.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
- While the cake is still warm, poke holes all over the top with a skewer or fork. Pour the caramel glaze over the cake, allowing it to soak in.
- Let the cake cool completely before slicing and serving.
