This apple pecan cake is studded with sweet apples and crunchy pecans. A thick caramel glaze is poured over top. It's an easy-to-make moist cake, perfect for any fall or winter gathering!
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🍎Apple, Pecans, and Caramel....Yes Please!
This apple pecan cake with caramel glaze is quick to whip up when you have company coming. And it feeds a huge group too- up to 12 slices!
The cake batter is baked in a Bundt pan. While it's baking, make the caramel glaze. The caramel glaze is like a looser caramel sauce. It covers the cake and makes a small puddle on the plate. Dip cake bits into the caramel for a sweet bite!
This cake would be great to bake in the fall or even winter. It has all the warming spices in it, and smells amazing while it bakes in the oven.
🥘Ingredients
Ingredient Notes
- Apples - Use any kind of apples that are great in apple pies (Golden Delicious, Granny Smith, Braeburn, Honeycrisp, McIntosh...)
- Chopped Pecans - Purchase pre chopped pecans to save time!
- Unsalted butter - Substitute with salted butter. Omit the extra salt in the recipe.
- Brown sugar - Light or dark brown sugar can be used. I used light brown sugar in this recipe.
🔪Instructions
Apple Pecan Cake
Whisk flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt in a medium sized bowl. Add pecans and stir to combine. Set aside.
Whisk eggs, vegetable oil, apple sauce, brown sugar, granulated sugar, and vanilla together in a large bowl. Add shredded apple and mix to combine.
Add dry ingredients into the large bowl, and mix until just combined. Transfer cake batter to a well greased Bundt pan. Bake at 350°F (180°C) for 45-50 minutes.
Let cake cool in it's pan for 20 minutes, then invert onto a cooling rack.
Caramel Glaze
Melt butter in a small saucepan over medium heat. Stir in both sugars and heavy cream. Bring to a boil and simmer for 10 minutes.
Stir in both sugars and heavy cream. Bring to a boil and simmer for 10 minutes.
Let caramel glaze cool to room temperature, then pour over top of cake.
✔️Expert Tips
- You can make the cake a day ahead and serve the next day.
- Instead of pecans try walnuts. Or leave the cake nut free. It will still be good!
- Use a store bought caramel sauce to save time. It will be thicker than the caramel glaze used in this recipe. Put some of the caramel sauce into a saucepan, add a bit of milk to it, and heat over medium heat. The sauce will thin out to be similar to the consistency in the recipe.
- Use a mixture of red and green apples to balance tartness and sweetness in the cake.
💭FAQs
You can make the cake and the caramel glaze the day before serving. Add the caramel glaze to the cake before serving.
No, you do not need to cook apples before putting them into a raw cake batter.
That comes down to personal preference. Both peeled and unpeeled methods work.
🔖Related Recipes
📋 Recipe
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Apple Pecan Cake
Ingredients
Apple Pecan Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup pecans chopped
- 3 large eggs room temperature
- ¾ cup vegetable oil
- ½ cup apple sauce
- ¾ cup brown sugar packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 cups apples peeled and shredded
Caramel Glaze
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Apple Pecan Cake
- Preheat oven to 350°F (180°C). Grease a Bundt cake pan really well. Set aside.
- Whisk flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt in a medium sized bowl. Add pecans and stir to combine. Set aside.
- Whisk eggs, vegetable oil, apple sauce, brown sugar, granulated sugar, and vanilla together in a large bowl. Add shredded apple and mix to combine.
- Add dry ingredients into the large bowl, and mix until just combined. Transfer cake batter to prepared Bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in it's pan for 20 minutes, then invert onto a cooling rack.
Caramel Glaze
- Melt butter in a small saucepan over medium heat.
- Stir in both sugars and heavy cream. Bring to a boil and simmer for 10 minutes.
- Stir in both sugars and heavy cream. Bring to a boil and simmer for 10 minutes.
- Let caramel glaze cool to room temperature, then pour over top of cake.
Notes
- You can make the cake a day ahead and serve the next day.
- Instead of pecans try walnuts. Or leave the cake nut free. It will still be good!
- Use a store bought caramel sauce to save time. It will be thicker than the caramel glaze used in this recipe. Put some of the caramel sauce into a saucepan, add a bit of milk to it, and heat over medium heat. The sauce will thin out to be similar to the consistency in the recipe.
- Use a mixture of red and green apples to balance tartness and sweetness in the cake.
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