Apple Pecan Cake with Caramel Glaze: A Decadent Dessert for Any Occasion

 



How to Make Apple Pecan Cake with Caramel Glaze

Step 1: Prepare the Ingredients

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch bundt pan or a 9x13-inch baking dish.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with a hand or stand mixer.

Step 4: Combine the Wet Ingredients

  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Alternate Wet and Dry Additions

  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients to ensure a smooth batter.

Step 6: Fold in Apples and Pecans

  • Using a spatula, gently fold the diced apples and chopped pecans into the batter. Be careful not to overmix.

Step 7: Bake the Cake

  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack.

Step 8: Make the Caramel Glaze

  1. In a small saucepan, melt the butter over medium heat.
  2. Stir in the brown sugar and heavy cream, whisking continuously until the mixture begins to bubble.
  3. Reduce the heat and simmer for 2-3 minutes. Remove from heat and stir in the vanilla extract.

Step 9: Glaze the Cake

  • While the cake is still warm, pour the caramel glaze evenly over the top. Let it soak into the cake for an extra moist and flavorful finish.

Serving Suggestions

  • Serve the cake slightly warm for a melt-in-your-mouth experience.
  • Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence.
  • Store leftovers in an airtight container at room temperature for up to three days—or refrigerate for longer freshness.