Apple Pecan Cake with Caramel Glaze

Here is a recipe for a moist, warmly spiced Apple Pecan Cake with a rich, buttery Caramel Glaze. This is the perfect dessert for fall, Thanksgiving, or any time you want a cozy, show-stopping cake.

Why you’ll love this recipe

This cake is incredibly moist thanks to the fresh apples and oil. The toasted pecans add a buttery crunch that perfectly complements the soft apple chunks, and the homemade caramel glaze soaks slightly into the top layer, making every bite taste like a caramel apple.

Ingredients

For the Apple Pecan Cake:

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground allspice (optional, but adds warmth)

• 1 ¼ cups vegetable oil (or canola oil)

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 3 cups apples, peeled and chopped into small chunks (use a firm baking apple like Granny Smith, Honeycrisp, or Braeburn)

• 1 ½ cups pecans, roughly chopped (toasted if preferred)

For the Caramel Glaze:

• ½ cup unsalted butter (1 stick)

• 1 cup packed light brown sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt (flaky sea salt for sprinkling on top is optional, but highly recommended)

Instructions

1. Prep the Oven and Pan

1. Preheat your oven to 325°F (160°C). Note: We bake at a slightly lower temperature to ensure this dense, moist cake cooks evenly without burning.

2. Generously grease and flour a 10-inch bundt pan (or a 9×13 inch baking dish). Make sure to get into all the crevices of the bundt pan so the cake doesn’t stick.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

3. Mix the Wet Ingredients

1. In a separate large mixing bowl (or a stand mixer), combine the vegetable oil, granulated sugar, and brown sugar. Beat on medium speed until well combined.

2. Add the eggs one at a time, beating well after each addition.

3. Beat in the vanilla extract.

4. Combine the Batter

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Be careful not to overmix, or the cake will become tough. The batter will be very thick—this is normal!

2. Using a spatula, gently fold in the chopped apples and the chopped pecans.

5. Bake

1. Spoon the thick batter evenly into your prepared pan.

2. Bake for 60 to 75 minutes for a bundt pan (or 45-50 minutes for a 9×13 pan). The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs (avoid hitting an apple chunk).

3. Let the cake cool in the pan for about 15–20 minutes. Then, carefully invert it onto a wire rack to cool completely.

6. Make the Caramel Glaze

1. While the cake is cooling (or right before you serve it), make the glaze. In a medium saucepan over medium heat, melt the butter.

2. Add the brown sugar and heavy cream. Whisk constantly and bring the mixture to a gentle boil.

3. Once boiling, let it bubble for 1–2 minutes without stirring, just until it thickens slightly and looks smooth.

4. Remove from heat and whisk in the vanilla extract and a pinch of salt.

5. Let the glaze cool for about 10–15 minutes. It will thicken as it cools; you want it to be the consistency of warm honey so it drizzles nicely over the cake.

7. Glaze and Serve

1. Once the cake is completely cool, spoon the caramel glaze generously over the top, letting it drip down the sides of the bundt.

2. If desired, sprinkle immediately with flaky sea salt (like Maldon) or a few extra chopped pecans.

3. Let the glaze set for about 15 minutes before slicing.

Chef’s Tips

• Do not overmix: When you add the flour and the apples, stir just until they are incorporated. Overmixing activates the gluten and will make the cake dense and gummy rather than soft.

• Toasting the Pecans: For maximum flavor, spread the pecans on a dry baking sheet and toast them in the oven at 350°F for 5-7 minutes before adding them to the batter. Let them cool slightly before folding them in.

• Storage: Because this cake is so moist, it stores beautifully. Keep it covered at room temperature for up to 3 days, or in the fridge for up to a week. Bring to room temperature before serving for the best flavor.