Description
This Apple Pecan Cake with Caramel Glaze is a moist, warmly spiced dessert perfect for fall or any occasion. It combines a tender apple-studded cake enriched with crunchy pecans and topped with a luscious, buttery caramel glaze. The blend of cinnamon, nutmeg, and cloves perfectly complements the fresh apples and sweet caramel, creating a comforting and delicious treat.
Ingredients
Scale
Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 cups apples, peeled and chopped (about 3 medium apples)
- 1 cup pecans, chopped
Caramel Glaze Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until fully combined for even spice distribution.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy to create a smooth batter base.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated for a smooth consistency.
- Add Vanilla: Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing just until combined to avoid overworking the batter.
- Fold in Apples and Pecans: Gently fold in the chopped apples and pecans until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared baking dish and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Caramel Glaze: While the cake bakes, melt the butter in a small saucepan over medium heat.
- Add Brown Sugar and Cream: Stir in the brown sugar and heavy cream and bring the mixture to a gentle boil, stirring constantly to prevent burning.
- Boil and Remove from Heat: Allow the glaze to boil for 1-2 minutes, then remove it from the heat and stir in the vanilla extract.
- Cool Glaze: Let the glaze cool slightly, stirring occasionally until it reaches a pourable consistency.
- Glaze the Cake: Once the cake has cooled slightly, pour the warm caramel glaze evenly over the top to cover the surface.
- Set and Serve: Allow the glaze to set before slicing and serving the cake for the best texture and flavor combination.
Notes
- For easier peeling, peel apples after chopping if preferred.
- You can substitute walnuts for pecans if desired.
- Ensure the caramel glaze is warm but not hot when pouring to avoid melting the cake excessively.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake pairs well with a scoop of vanilla ice cream or whipped cream.
