Description

This Apple Pecan Cake with Caramel Glaze is a rich, moist dessert that’s bursting with fall flavor. Loaded with fresh apples, crunchy pecans, and topped with a warm, buttery caramel glaze—it’s the perfect cake for holidays, potlucks, or cozy family dinners.

Ingredients

For the cake:

1 1/2 cups vegetable oil
2 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 cups peeled, chopped apples (Granny Smith or Honeycrisp)
1 cup chopped pecans
2 teaspoons vanilla extract

For the caramel glaze:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
Mix wet ingredients: In a large bowl, beat oil, sugar, and eggs until well blended.
Add dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
Fold in apples and pecans: Stir in chopped apples, pecans, and vanilla extract.
Bake: Pour batter into prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
Make the caramel glaze: In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat and stir in vanilla.

Glaze the cake: While the cake is still warm, slowly pour the glaze over the top, letting it drip down the sides.

Notes

The glaze soaks into the cake beautifully if poured while both are warm.

You can add a pinch of sea salt to the glaze for a salted caramel twist.

Store leftovers covered at room temp for up to 3 days or in the fridge for up to 5 days.