Apple Pecan Cake With Caramel Glaze

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy—this usually takes about 3-5 minutes.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to over-mix.
Gently fold in the chopped apples and pecans, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the caramel glaze: In a small saucepan over medium heat, combine the butter and brown sugar, stirring until smooth and bubbly.
Remove from heat and stir in heavy cream, vanilla extract, and pinch of salt. Let the glaze cool slightly.
Once the cake is done, cool for 10 minutes before drizzling the caramel glaze over the top.
Allow the glaze to set a bit before slicing and serving.

Best ways to enjoy it

This Apple Pecan Cake is delicious on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a warm cup of spiced chai or coffee for a cozy afternoon treat. If you’re feeling extra indulgent, sprinkle some additional toasted pecans on top for an added crunch.

Storage and reheating tips

To keep slices fresh, store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate them if you want to extend their life—just be sure to let them come to room temperature before serving again. If freezing, wrap individual slices tightly in plastic wrap followed by aluminum foil. They should last for about three months in the freezer.

Helpful cooking tips

Make sure your butter is at room temperature for better incorporation and texture.
For an extra boost of flavor, consider adding a touch more cinnamon or some cardamom.
Always measure your flour accurately by scooping and leveling for perfect results.

Creative twists

Feel like trying something new? You can swap the pecans for walnuts if you prefer. For a different flavor, try adding dried cranberries or raisins for a chewy contrast. You can also experiment with the spices—using pumpkin spice instead of the traditional cinnamon and nutmeg could add a fun twist to the classic recipe.

Your questions answered

How long will this cake last?
This cake can be stored at room temperature for up to three days or in the refrigerator for about a week. In the freezer, it can be kept for up to three months.

Can I use other fruits?
Absolutely! Pears work wonderfully in this recipe as a substitute or alongside apples.

Is it possible to make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend to create a delightful gluten-free version of this cake. Just ensure your baking powder and other ingredients are also gluten-free.