Apple Pecan Cake with Caramel Glaze
Moist, tender bundt cake loaded with fresh Granny Smith apples and toasted pecans, finished with a rich homemade caramel glaze that sets into a perfect shine.
Equipment
- 10-12 cup bundt pan
- Large mixing bowls
- Electric mixer or whisk
- Heavy-bottomed saucepan
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1 1/4 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups Granny Smith apples peeled and finely chopped
- 1 1/2 cups pecans toasted and chopped
- 1/2 cup unsalted butter for glaze
- 1 cup light brown sugar packed, for glaze
- 1/4 cup heavy cream for glaze
- 1 teaspoon vanilla extract for glaze
- 1 pinch salt for glaze
Instructions
- Preheat oven to 325°F and generously grease a 10-12 cup bundt pan with butter and flour or baking spray with flour.
- Whisk together dry ingredients: In a large bowl, combine 3 cups flour, cinnamon, baking soda, 1/2 teaspoon salt, and nutmeg. Set aside.
- Beat eggs and sugars: In another bowl, beat 4 eggs until light and foamy (about 2 minutes). Add granulated sugar and 1/2 cup brown sugar, mixing until well combined.
- Add wet ingredients: Slowly drizzle in vegetable oil while mixing, then stir in 2 teaspoons vanilla extract.
- Combine wet and dry: Gradually add flour mixture to wet ingredients, mixing just until combined. Don't overmix - a few lumps are fine.
- Prepare apples and pecans: Toss chopped apples and toasted pecans with 2 tablespoons of the flour mixture to coat, then fold into batter.
- Bake: Pour batter into prepared bundt pan and smooth the top. Bake for 75-90 minutes until a toothpick inserted near the center comes out clean.
- Cool cake: Let cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make caramel glaze: In a heavy-bottomed saucepan, melt butter over medium heat. Add 1 cup brown sugar, heavy cream, and pinch of salt. Stir constantly until mixture comes to a boil.
- Finish glaze: Boil for 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla. Let cool until warm but not hot.
- Glaze cake: Pour warm caramel glaze over cooled cake, allowing it to drip down the sides. Let glaze set before serving.
Notes
- Toast pecans in a dry skillet over medium heat for 5-7 minutes until fragrant and slightly darker
- Room temperature eggs incorporate better for smoother batter
- Use Granny Smith apples for best texture and tartness
- Cake stays moist at room temperature for up to 3 days when covered
- Freeze unglazed cake for up to 3 months, add fresh glaze before serving