This indulgent Apple Pecan Cake with Caramel Glaze is the perfect cozy dessert, packed with warm spices, tart apples, and toasted nuts all draped in a buttery caramel finish.
Moist, rich, and overflowing with fall flavor, this show-stopping cake comes together with pantry staples and a few fresh ingredients, making it ideal for gatherings or a sweet weekend bake.
Star Ingredients That Make Apple Pecan Cake with Caramel Glaze Shine
- Granny Smith apples – Their tartness balances the cake’s sweetness while staying firm and flavorful when baked.
- Pecans – Provide a buttery crunch that contrasts beautifully with the cake’s tender crumb.
- Cinnamon – Adds a warm spice note that complements both the apples and caramel.
- Light brown sugar – Gives the caramel glaze a rich, molasses-kissed depth that pairs perfectly with the cake.
- Vanilla extract – Enhances both the cake and glaze with warm, aromatic undertones.
How to Make This Fall Favorite Apple Pecan Cake with Caramel Glaze
Start by creaming the oil, sugar, and eggs until smooth and fluffy.
Fold the dry ingredients into the wet mixture, then stir in vanilla, apples, and pecans until evenly incorporated.
Pour the batter into a well-greased tube or loaf pan and bake until a toothpick comes out clean.
As the cake cools, simmer butter, brown sugar, and milk into a glossy caramel glaze. Add vanilla, then drizzle the warm sauce over the cake.
Let it soak in slightly before slicing—every bite melts in your mouth.
Sweet Secrets & Clever Swaps
For a deeper apple flavor, try using a mix of Granny Smith and Honeycrisp apples. Toast the pecans briefly for even more flavor and crunch.
If you prefer a fluffier texture, substitute half the oil with unsweetened applesauce. The glaze can be customized too—add a pinch of sea salt for a salted caramel twist or a splash of bourbon for a boozy edge.
This cake can also be served warm with a scoop of vanilla ice cream for an elevated dessert experience.
Keeping the Cake Sweet and Fresh
To store, wrap the cooled cake tightly or place it in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to a week—just warm slices briefly before serving to revive the glaze.
You can also freeze the unglazed cake for up to two months. Thaw overnight in the fridge and reheat before glazing for the best texture and flavor.
Apple Pecan Cake With Caramel Glaze
Ingredients
- 1 teaspoon salt
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 ½ cups cooking oil
- 3 cups all-purpose flour
- ½ teaspoon cinnamon
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3 ½ cups peeled and chopped Granny Smith apples approximately 3–4 apples
For the Caramel Glaze:
- ¼ cup whole milk
- ¾ cup butter 1 ½ sticks
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
Instructions
- Preheat the oven to 325°F (165°C). In a large mixing bowl, combine the oil, granulated sugar, and eggs, beating until the texture turns creamy and smooth. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually incorporate the dry mixture into the wet ingredients, blending thoroughly. Stir in the vanilla extract, then fold in the chopped apples and pecans until evenly distributed.
- Transfer the batter into a well-greased and floured tube pan, or alternatively divide it between two greased loaf pans. Bake in the preheated oven for approximately 50 to 60 minutes, starting to check for doneness with a toothpick at the 50-minute mark. The cake is done when the toothpick emerges clean.
To Prepare the Caramel Glaze:
- In a small saucepan, melt the butter over low heat. Stir in the brown sugar and milk, blending until smooth. Allow the mixture to come to a gentle boil over low heat, then reduce to a simmer and cook for 10 minutes, stirring continuously. Remove from the heat and mix in the vanilla extract. Let the glaze cool slightly before pouring it over the warm cake, ensuring even coverage.
