Apple Pecan Cake with Caramel Glaze
A cozy, irresistible cake combining soft chopped apples and crunchy pecans, all topped with a buttery caramel glaze. Perfect for fall (or any time), it’s easy to make and impossible to resist.
Equipment
- Mixing Bowl
- Greased Pan (square or bundt)
- Saucepan
Ingredients
Cake Batter
- 2 cups all-purpose flour for classic texture
- 1.5 cups granulated sugar for sweetness and moisture
- 2 large eggs binding agent
- oil (canola or light olive oil) keeps cake moist
- 1 tsp cinnamon adds warmth
- 2 cups apples (peeled and chopped) Granny Smith or Honeycrisp recommended
- 1 cup pecans (chopped) adds crunch and flavor
Caramel Glaze
- 1 cup brown sugar for caramel richness
- 1/2 cup unsalted butter base for glaze
- 1/4 cup milk for glaze consistency
- pinch salt
Instructions
- Preheat oven. Grease a square or bundt pan.
- In a bowl, mix flour, granulated sugar, eggs, oil, and cinnamon until combined.
- Fold in chopped apples and pecans.
- Pour batter into prepared pan and bake until golden and springy to the touch (about 40 minutes).
- Meanwhile, make the caramel glaze: in a saucepan, combine brown sugar, butter, milk, and a pinch of salt. Heat gently until bubbling and slightly thickened.
- Let cake cool slightly (for a melty effect, glaze while still warm), then drizzle the caramel glaze slowly over the top.
- Allow glaze to set a bit before serving.
Notes
Feel free to skip peeling apples if you want a rustic touch. For variation: swap pecans for walnuts, add cranberries or chocolate chips, or use gluten-free flour. For dairy-free version, use coconut oil and almond milk.