Apple Pecan Cake with Caramel Glaze

To create this delectable dessert, it’s essential to understand the importance of each ingredient involved. The Crunchy Caramel Apple Pecan Delight is built on a foundation of carefully selected components, each contributing to the overall flavor and texture of the cake.

Embrace the flavors of fall with the Crunchy Caramel Apple Pecan Delight, a dessert that beautifully captures the essence of the season. This warm, spiced apple cake is topped with a creamy caramel glaze and crunchy pecans, creating a delightful mix of textures and tastes. Perfect for gatherings or quiet moments at home, each slice promises a comforting experience. Get ready to impress your family and friends with this seasonal favorite!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

2 cups peeled, diced apples (about 2 medium apples, preferably Granny Smith)

1 cup chopped pecans (toasted)

For the Caramel Glaze:

½ cup unsalted butter

1 cup brown sugar (packed)

¼ cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or prepare a bundt pan by greasing and dusting with flour.

Mix Dry Ingredients:

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

Cream Butter and Sugars:

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla:

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until well combined.

Combine Ingredients:

Gradually mix in the dry ingredients to the wet mixture, alternating with the diced apples. Start and end with the dry ingredients. Fold in the toasted pecans gently using a spatula.

Pour Batter:

Pour the batter into the prepared baking dish, spreading it evenly.

Bake:

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. If using a bundt pan, check at 30 minutes for doneness.

Cool:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.

Make the Caramel Glaze:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly for about 5 minutes until the glaze thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt.

Glaze the Cake:

Once the cake has cooled, pour the warm caramel glaze over the top, letting it drizzle down the sides. Allow the glaze to set for a few minutes before slicing.

Serve and Enjoy:

Slice the cake and serve warm or at room temperature. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time, Total Time, Servings: 20 minutes | 1 hour (including baking) | 12 servings