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!

Ingredients

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

1. 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.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!