Directions:
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9-inch square pan. You can also line the bottom of the pan with parchment paper to ensure easy removal of the cake.
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 the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture becomes light and fluffy.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate the Dry Ingredients and Sour Cream:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start with the dry ingredients, then add the sour cream, and repeat until everything is incorporated. Be careful not to overmix.
6. Fold in the Apples and Pecans:
Gently fold the diced apples and chopped pecans into the batter using a spatula. The apples should be evenly distributed throughout the batter, and the pecans will add a nice crunch.
7. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Make the Caramel Glaze:
While the cake is cooling, make the caramel glaze. In a small saucepan, melt the butter over medium heat. Once the butter has melted, stir in the brown sugar and bring the mixture to a simmer. Let it cook for 2-3 minutes, stirring constantly, until the sugar has dissolved and the glaze is smooth.
Carefully stir in the heavy cream and let the glaze simmer for another 1-2 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt.
9. Drizzle the Caramel Glaze:
Once the cake has cooled, drizzle the warm caramel glaze over the top of the cake. Allow the glaze to soak in and set slightly before serving.
10. Serve and Enjoy:
Slice the cake into squares or wedges and serve. For an extra indulgent touch, you can serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Variations:
- Apple Variety: Use your favorite apples for this recipe. Granny Smith apples offer a tart contrast to the sweetness of the cake, while sweeter apples like Honeycrisp or Fuji will make the cake even sweeter.
- Pecan Substitution: If you’re not a fan of pecans, you can substitute them with walnuts or omit the nuts entirely for a nut-free version.
- Spices: Feel free to adjust the amount of cinnamon or nutmeg depending on your personal taste. A pinch of ground ginger or cloves can also add a nice depth of flavor to the cake.
- Make Ahead: This cake can be made a day ahead of time. Just keep it covered at room temperature, and drizzle the caramel glaze on top right before serving.
- For a Lighter Version: Use Greek yogurt instead of sour cream for a slightly lighter option that still offers a creamy texture.
Healthier Tip:
While Apple Pecan Cake with Caramel Glaze is a delicious indulgence, you can make small adjustments to make it a bit healthier:
- Reduce the amount of sugar by about 1/4 cup.
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Substitute the butter in the cake with applesauce to reduce the fat content.
