Apple Pecan Cake with Caramel Glaze is the ultimate fall dessert, combining tender apples, crunchy pecans, and a rich, buttery caramel glaze. This cake is perfect for cozy autumn afternoons, holiday gatherings, or as a sweet treat for any occasion. With its warm spices and indulgent caramel topping, it’s sure to become a favorite in your dessert repertoire!
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For the Cake:
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (240g) apples, peeled, cored, and diced
- 1 cup (120g) chopped pecans
For the Caramel Glaze:
- ½ cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- ¼ cup (60ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Directions
- Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the diced apples and chopped pecans. - Bake the Cake:
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. - Make the Caramel Glaze:
While the cake cools, prepare the glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer and cook for 3-4 minutes, stirring constantly, until the glaze thickens slightly. - Glaze the Cake:
Once the cake has cooled, drizzle the warm caramel glaze over the top. Let it set for a few minutes before slicing and serving. - Serve:
Slice and serve the cake warm or at room temperature. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes
- Substitutions: For a lighter version, you can use applesauce in place of some of the butter. You can also swap the pecans for walnuts or almonds if desired.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- make-ahead Tip: The cake can be baked in advance and stored for a day or two before glazing and serving.
This Apple Pecan Cake with Caramel Glaze combines the best of fall flavors in one decadent dessert that everyone will love!
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Apple Pecan Cake With Caramel Glaze
This delightful apple pecan cake drizzled with rich caramel glaze is a perfect treat for any occasion. It's moist, flavorful, and sure to impress!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 cups apples, peeled and chopped Granny Smith recommended
- 0.75 cup chopped pecans toasted
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.75 cup vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, combine chopped apples and pecans. Add the flour mixture and toss to coat.
- In another bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth. Pour this over the apple mixture and stir to combine.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
Notes
Let the cake cool completely before drizzling with caramel glaze for best results. Store leftovers in an airtight container.