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Apple Pecan Cake with Caramel Glaze

Apple pecan cake with caramel glaze is baked in a 9x13-inch pan and finished with a smooth, buttery brown sugar glaze. Chopped pecans and diced apples make each slice tender with a bit of crunch.
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Prep Time 20 minutes
Cook Time 56 minutes
Cooling and setting 30 minutes
Total Time 1 hour 46 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • cooking spray nonstick
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.75 cup neutral oil such as vegetable or canola
  • 2 eggs large
  • 2 tsp vanilla extract
  • 3 apples medium; about 3 cups, peeled, cored, and cut into 1/2-inch dice
  • 1 cup pecans chopped
For the caramel glaze
  • 4 tbsp unsalted butter
  • 0.5 cup light brown sugar packed
  • 0.25 cup heavy cream
  • 0.125 tsp salt
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk the granulated sugar, oil, eggs, and vanilla until combined.
  5. Stir in the flour mixture just until no dry streaks remain.
  6. Fold in the apples and pecans.
Bake the cake
  1. Spread the batter evenly in the prepared pan.
  2. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter.
  3. Let the cake cool in the pan for 15 minutes.
Make the caramel glaze
  1. In a small saucepan over medium heat, whisk the butter, brown sugar, heavy cream, and salt until the butter melts and the mixture comes to a full boil.
  2. Boil for 1 minute.
  3. Remove from the heat and cool for 5 minutes.
  4. Whisk in the powdered sugar and vanilla until smooth.
Glaze the cake
  1. Pour the warm glaze over the cake.
  2. Spread the glaze evenly.
  3. Let the glaze set for about 10 minutes before serving.

Notes

For the best texture, check the center for a few moist crumbs and no wet batter rather than waiting for a completely clean toothpick. Store covered in the refrigerator for up to 5 days; freeze slices, well wrapped, for up to 3 months. For a dairy-free variation, use dairy-free butter and cream alternatives in the glaze.