Instructions
Step 1: Prepare Your Pan
Preheat oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan or a 10-inch bundt pan. For bundt pans, grease every crevice thoroughly to ensure easy release.
Step 2: Toast the Pecans
Spread chopped pecans on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly browned. Watch carefully to prevent burning. Set aside to cool.
Step 3: Prepare the Apples
Peel, core, and dice apples into 1/2-inch cubes. Granny Smith apples are ideal because they hold their shape and provide tartness that balances the sweet cake.
Step 4: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined and no lumps remain.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth and well blended.
Step 6: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or rubber spatula just until combined. The batter will be very thick – this is normal and creates the dense, moist texture.
Step 7: Fold in Add-Ins
Gently fold in the diced apples, toasted pecans, and coconut if using. Make sure the apples and pecans are evenly distributed throughout the batter.
Step 8: Bake the Cake
Pour batter into prepared pan and spread evenly. Bake for 45-55 minutes for a 9×13 pan, or 55-65 minutes for a bundt pan. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 9: Cool the Cake
Let cake cool in the pan for 15-20 minutes. If using a bundt pan, carefully invert onto a serving plate. For a sheet pan, leave in the pan and glaze directly.
Step 10: Make the Caramel Glaze
While cake cools, make the glaze. In a medium saucepan over medium heat, melt butter. Add brown sugar and milk. Bring to a gentle boil, stirring constantly. Boil for 2-3 minutes without stirring.
Step 11: Finish the Glaze
Remove from heat and let cool for 5 minutes. Whisk in vanilla extract and salt. Gradually whisk in powdered sugar until smooth. The glaze should be pourable but thick enough to coat the back of a spoon.
Step 12: Glaze the Cake
While the cake is still slightly warm and the glaze is warm, pour glaze evenly over the cake. Use a spoon or offset spatula to spread if needed. The glaze will soak into the warm cake and create a beautiful shiny coating.
Baker’s Tips
Apple Selection: Granny Smith apples are best for baking because they don’t turn mushy. Honeycrisp or Braeburn also work well.
Don’t Skip Toasting: Toasted pecans have deeper, richer flavor than raw nuts.
Oil vs Butter: This recipe uses oil for maximum moisture that lasts for days.
Glaze Consistency: If glaze is too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar.
Make Ahead: The cake tastes even better the next day as flavors develop.
Serving Suggestions
Serve slices of this cake warm or at room temperature with a scoop of vanilla ice cream, dollop of whipped cream, or drizzle of extra caramel sauce. It’s perfect with hot coffee, apple cider, or spiced tea.
This cake is ideal for Thanksgiving, Christmas, fall parties, bake sales, or cozy weekend gatherings. The presentation is impressive enough for special occasions yet simple enough for everyday indulgence.
Storage
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake actually stays moist and delicious for nearly a week thanks to the apples and oil. Wrap individual slices tightly and freeze for up to 3 months.
Variations
Caramel Apple Pecan Bundt: Bake in a bundt pan for an elegant presentation
Apple Walnut Cake: Substitute walnuts for pecans
Spiced Apple Cake: Add 1/2 teaspoon ground ginger and allspice
Cream Cheese Frosting: Replace caramel glaze with cream cheese frosting for a tangy twist
Bourbon Caramel: Add 1 tablespoon bourbon to the caramel glaze
Extra Glazed: Double the caramel glaze recipe and serve extra on the side
This apple pecan cake with caramel glaze is autumn comfort in every delicious bite!
