Apple Pecan Cake

A slice of cake on a white plate. Some caramel is on the plate too.

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 gathering!

Course Dessert

Cuisine North American

Prep Time 20

Cook Time 50

Servings slices

Calories 545kcal

Author Nina

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

US Customary - Metric

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.

Nutrition