Description
Sweet southern charm meets fall comfort in this apple pecan cake with caramel glaze, delivering rich warmth and nostalgic flavors. Moist layers packed with cinnamon-spiced apples and crunchy pecans invite you to savor each delectable bite of homestyle dessert magic.
Ingredients
Scale
Main Ingredients:
- 3 cups peeled and chopped apples (Granny Smith recommended)
- 1 cup chopped pecans
- 2 large eggs
- 1/2 cup unsalted butter, softened
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and generously grease a 9×13-inch baking pan with butter or cooking spray.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl until thoroughly combined.
- In a separate large bowl, cream together vegetable oil and granulated sugar until the mixture becomes light and fluffy.
- Incorporate eggs one at a time into the oil-sugar mixture, mixing well after each addition to ensure smooth integration.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined to prevent overmixing.
- Gently fold chopped pecans and diced apples into the batter, distributing evenly throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- For the caramel glaze, melt butter in a saucepan over medium heat, then add brown sugar and heavy cream.
- Stir the caramel mixture continuously, bringing it to a gentle boil and cooking for 2-3 minutes until it thickens slightly.
- Remove the caramel from heat and whisk in vanilla extract until smooth and glossy.
- Pour the warm caramel glaze evenly over the cooled cake, allowing it to cascade down the sides.
- Let the glaze set for 15-20 minutes before slicing and serving the apple pecan cake.
Notes
- Choose crisp, tart apples like Granny Smith or Honeycrisp for the best flavor and texture in the cake.
- Toast pecans briefly in a dry skillet to enhance their nutty aroma and prevent them from becoming soggy in the batter.
- Substitute vegetable oil with applesauce for a lighter, lower-fat version of the cake that still maintains moisture.
- Allow the cake to cool completely before applying the caramel glaze to prevent it from sliding off or becoming too thin.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg