Description
A moist, spiced apple cake packed with toasted pecans and topped with a luscious caramel glaze – perfect for fall gatherings or holiday desserts.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 3 medium apples, peeled, cored, and diced (about 2 cups)
- 1 cup pecans, chopped
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or, if you’re feeling fancy, a Bundt pan.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups of flour, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves (if using). This step is vital to ensure even distribution of leavening agents and spices. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter (1/2 cup) and granulated sugar (1 1/2 cups) until light and fluffy—about 2-3 minutes. You should see a lovely pale color.
- Add eggs and flavors: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract (1 tsp) and sour cream (1/2 cup) until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in apples and pecans: Gently fold in the diced apples and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour into pan: Pour the batter into the prepared pan and spread it evenly. Trust me; it will rise beautifully!
- Bake: Bake in your preheated oven for 40-45 minutes (for a 9×13-inch pan) or 50-55 minutes (for a Bundt pan). It’s done when a toothpick inserted in the center comes out clean. Keep an eye on it since oven temperatures can vary!
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the caramel glaze: In a small saucepan, melt the butter (1/2 cup) over medium heat. Stir in the packed brown sugar (1 cup) and heavy cream (1/4 cup). Bring to a boil, then reduce the heat and let it simmer for 2-3 minutes, stirring constantly.
- Finish the glaze: Remove from heat and stir in the vanilla extract (1 tsp). Allow the glaze to cool for about 5 minutes to thicken slightly.
- Glaze the cake: Pour the caramel glaze evenly over the cooled cake, letting it cascade down the sides. Please wait a few minutes for it to set before slicing and serving.
Notes
- Best apple varieties: Granny Smith, Honeycrisp or Braeburn
- Make ahead: Cake tastes even better the next day
- For nut-free version: omit pecans
- Serve warm with vanilla ice cream for extra indulgence
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg