Indulge in the flavors of fall with this decadent Apple Pecan Cake topped with a luscious Caramel Glaze. This moist and tender cake is packed with finely chopped Granny Smith apples and crunchy pecans, creating a delightful texture and rich flavor in every bite. The sweet and buttery caramel glaze adds a perfect finishing touch, making this cake a showstopper for any occasion. Whether you’re celebrating a special event or simply craving a delicious dessert, this apple pecan cake will bring warmth and comfort to your table. It’s an easy, crowd-pleasing recipe that will quickly become a family favorite!
Ingredients:
For the Apple Pecan Cake:
- 1½ cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups of peeled and finely diced Granny Smith apples, which is about 3 to 4 apples.
- 1 cup pecans, finely chopped
For the Caramel Glaze:
- ¾ cup unsalted butter (1½ sticks)
- 1 cup light brown sugar, packed
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Lightly coat a 9×13-inch baking dish or two 8-inch round cake pans with grease and dust them with flour.
- Mix the Wet Ingredients: In a large mixing bowl, combine the cooking oil and granulated sugar. Incorporate the eggs individually, ensuring each is well mixed before adding the next. Then, stir in the vanilla extract until fully blended.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Take care to avoid overmixing the batter.
- Fold in the Apples and Pecans: Gently fold the chopped apples and pecans into the batter, ensuring they are evenly distributed.
- Bake the Cake: Transfer the batter to the prepared baking pan(s) and level it out. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you’re using round cake pans, start checking for doneness at around 35 to 40 minutes.
- Cool the Cake: Take the cake out of the oven and allow it to cool in the pan for roughly 10 minutes. After that, carefully move it to a wire rack to cool completely.
For the Caramel Glaze:
- Melt the Butter: In a medium-sized saucepan, heat the unsalted butter over medium heat until it melts.
- Add Brown Sugar and Milk: Add the light brown sugar and milk to the melted butter. Mix thoroughly and allow the mixture to come to a boil. Boil for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
- Add Vanilla and Cool: Take the saucepan off the heat and mix in the vanilla extract. Let the glaze cool for about 5 minutes, or until it thickens enough to coat the back of a spoon.
- Pour the Glaze: Pour the warm caramel glaze over the cooled cake, spreading it evenly. Let the glaze sit for approximately 15 to 20 minutes to firm up before serving.
Conclusion:
This Apple Pecan Cake with Caramel Glaze is a true celebration of autumn flavors. The moist and flavorful cake, filled with juicy apples and crunchy pecans, pairs beautifully with the rich and buttery caramel glaze. It’s the perfect dessert for family gatherings, holidays, or any time you want to treat yourself to something special. Enjoy this cake on its own, or with a scoop of vanilla ice cream for an extra indulgent treat!
Apple Pecan Cake with Caramel Glaze
A moist apple pecan cake topped with a richcaramel glaze, perfect for celebrating the flavors of fall.
Ingredients
- 1½ cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups of peeled and finely diced Granny Smith apples which is about 3 to 4 apples.
- 1 cup pecans finely chopped
- ¾ cup unsalted butter 1½ sticks
- 1 cup light brown sugar packed
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Lightly coat a 9×13-inch baking dish or two 8-inch round cake pans with grease and dust them with flour.
- Mix the Wet Ingredients: In a large mixing bowl, combine the cooking oil and granulated sugar. Incorporate the eggs individually, ensuring each is well mixed before adding the next. Then, stir in the vanilla extract until fully blended.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Take care to avoid overmixing the batter.
- Fold in the Apples and Pecans: Gently fold the chopped apples and pecans into the batter, ensuring they are evenly distributed.
- Bake the Cake: Transfer the batter to the prepared baking pan(s) and level it out. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you’re using round cake pans, start checking for doneness at around 35 to 40 minutes.
- Cool the Cake: Take the cake out of the oven and allow it to cool in the pan for roughly 10 minutes. After that, carefully move it to a wire rack to cool completely.
- Melt the Butter: In a medium-sized saucepan, heat the unsalted butter over medium heat until it melts.
- Add Brown Sugar and Milk: Add the light brown sugar and milk to the melted butter. Mix thoroughly and allow the mixture to come to a boil. Boil for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
- Add Vanilla and Cool: Take the saucepan off the heat and mix in the vanilla extract. Let the glaze cool for about 5 minutes, or until it thickens enough to coat the back of a spoon.
- Pour the Glaze: Pour the warm caramel glaze over the cooled cake, spreading it evenly. Let the glaze sit for approximately 15 to 20 minutes to firm up before serving.