I bake a moist apple cake studded with pecans and finish it with a luscious caramel glaze that soaks into every bite. It’s sweet, nutty, and bursting with warm apple flavor — a true comfort dessert.
Why You’ll Love This Recipe
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I love how the apples keep the cake moist and flavorful.
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The pecans add a satisfying crunch and nutty richness.
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The caramel glaze is buttery and indulgent, making the cake taste bakery-worthy.
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It’s simple to make but feels special enough for gatherings and holidays.
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The cake keeps well, so I can enjoy it for several days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake
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all-purpose flour
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baking soda
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salt
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ground cinnamon
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vegetable oil
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granulated sugar
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brown sugar
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eggs
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vanilla extract
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apples, peeled and chopped (Granny Smith or Honeycrisp work well)
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pecans, chopped
For the caramel glaze
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unsalted butter
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brown sugar
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heavy cream or milk
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vanilla extract
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pinch of salt
Directions
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Preheat oven to 175°C (350°F). Grease a 9×13-inch pan or bundt pan.
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In a bowl, whisk flour, baking soda, salt, and cinnamon.
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In another bowl, whisk oil, sugar, brown sugar, eggs, and vanilla until smooth.
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Stir dry ingredients into wet until just combined.
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Fold in apples and pecans. Batter will be thick.
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Spread evenly into the prepared pan.
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Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake cools slightly, make the glaze: in a saucepan, melt butter, stir in brown sugar and cream, and bring to a gentle boil. Cook 2–3 minutes, stirring. Remove from heat and add vanilla and salt.
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Pour warm glaze over the slightly cooled cake, letting it soak in.
Servings and timing
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Makes about 12 servings
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Prep time: 20 minutes
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Bake time: 45–55 minutes
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Cooling and glazing: 20 minutes
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Total time: about 1½ hours
Variations
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I sometimes add raisins or dried cranberries for extra sweetness.
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A pinch of nutmeg or allspice makes the cake even more spiced.
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Walnuts work well in place of pecans if that’s what I have.
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For a bundt version, I drizzle glaze more thickly on top so it drips down the sides.
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A scoop of vanilla ice cream turns it into an amazing warm dessert.
Storage/reheating
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I store the cake covered at room temperature for up to 2 days, or in the fridge for 4–5 days.
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It freezes well — I wrap slices individually and thaw before serving.
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To reheat, I microwave a slice for 10–15 seconds so the glaze melts slightly.
FAQs
What kind of apples work best?
I prefer firm, tart apples like Granny Smith, but Honeycrisp or Fuji also add great flavor and sweetness.
Can I make this cake ahead of time?
Yes, I often bake the cake a day ahead. The caramel glaze keeps it moist and actually makes it taste better the next day.
Can I double the glaze?
Absolutely — if I want it extra gooey, I double the glaze recipe and pour half while the cake is warm, then drizzle the rest right before serving.
Can I use butter instead of oil?
Yes, melted butter can replace oil, but the cake may be slightly denser. Oil keeps it extra moist.
Does this work in a bundt pan?
Yes, it bakes beautifully in a bundt pan. I just grease it thoroughly and allow a little extra bake time.
Conclusion
I find Apple Pecan Cake with Caramel Glaze to be one of the most comforting desserts I make. The apples and pecans give it wonderful texture, and the caramel glaze takes it over the top. Whether I serve it for holidays, family dinners, or just because, it always disappears fast.
Print
Apple Pecan Cake with Caramel Glaze
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist apple cake filled with chopped pecans and topped with a rich caramel glaze that soaks into the cake, making every bite sweet, nutty, and comforting—perfect for holidays or cozy gatherings.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 tsp vanilla extract
3 cups apples, peeled and chopped (Granny Smith or Honeycrisp)
1 cup pecans, chopped
1/2 cup unsalted butter (for glaze)
1/2 cup brown sugar (for glaze)
1/4 cup heavy cream or milk (for glaze)
1 tsp vanilla extract (for glaze)
Pinch of salt (for glaze)
Instructions
- Preheat oven to 175°C (350°F). Grease a 9×13-inch pan or bundt pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped apples and pecans. Batter will be thick.
- Spread the batter evenly into the prepared pan.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools slightly, make the glaze: in a saucepan, melt butter over medium heat.
- Stir in brown sugar and cream, and bring to a gentle boil. Cook for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Pour the warm glaze over the slightly cooled cake, letting it soak in.
Notes
Add raisins or dried cranberries for extra sweetness.
A pinch of nutmeg or allspice deepens the spice flavor.
Walnuts can be substituted for pecans.
For bundt pan, increase bake time slightly and drizzle glaze on top.
Serve with vanilla ice cream for a warm dessert treat.
Store covered at room temperature for 2 days or refrigerated for up to 5 days.
Wrap and freeze slices individually for longer storage.
Microwave slices for 10–15 seconds to reheat and soften glaze.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
