Go Back
Apple Pecan Cake With Caramel Glaze That Feels Comforting
Jessica

Apple Pecan Cake With Caramel Glaze

Moist apple pecan bundt cake loaded with Granny Smith apples and toasted pecans, topped with a rich homemade caramel glaze that makes every bite feel like comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups Granny Smith apples peeled and finely chopped (about 3-4 medium)
  • 1 cup pecans toasted and chopped
  • 1/2 cup unsalted butter for caramel glaze
  • 1 cup light brown sugar packed, for caramel glaze
  • 1/4 cup whole milk for caramel glaze
  • 1 teaspoon vanilla extract for caramel glaze

Equipment

  • 10-inch bundt pan
  • Large mixing bowls
  • Electric mixer or whisk
  • Small saucepan
  • Wire cooling rack
  • Rubber spatula

Method
 

  1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan thoroughly, making sure to coat all decorative grooves.
  2. Whisk together dry ingredients. In a large bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
  3. Beat eggs until foamy. In another large bowl, beat eggs for 2 minutes until light and foamy. Add oil, sugar, and vanilla, mixing until smooth and well combined.
  4. Combine wet and dry ingredients. Gradually add the flour mixture to the egg mixture, mixing just until no flour streaks remain. Do not overmix.
  5. Fold in apples and pecans. Gently fold in the chopped apples and toasted pecans with a rubber spatula until evenly distributed.
  6. Pour batter into pan. Transfer batter to the prepared bundt pan, spreading evenly to fill all grooves.
  7. Bake for 55-65 minutes. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Cool in pan. Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. Make the caramel glaze. In a small saucepan over medium-low heat, melt butter. Stir in brown sugar and milk, bringing to a gentle simmer.
  10. Cook glaze until thickened. Simmer for 8-10 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.
  11. Glaze the cake. Let glaze cool for 5 minutes until warm but not hot, then drizzle generously over the cooled cake. Serve once glaze has set slightly.

Notes

  • Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for best flavor.
  • Room temperature eggs incorporate more easily into the batter for a smoother texture.
  • Grease and flour the bundt pan thoroughly to prevent sticking, especially in decorative grooves.
  • Cake can be made 1-2 days ahead and stored covered at room temperature.
  • For easier slicing, use a sharp knife and wipe clean between cuts.