Description

This easy apple pecan cake is a cozy fall dessert featuring tart apples, crunchy pecans, and a gooey caramel glaze. Perfect for gatherings or a comforting treat, it’s moist, tender, and packed with autumn flavor.

Ingredients

Scale

2 cups all-purpose flour (spooned & leveled)
1 1/2 cups granulated sugar
1 cup vegetable oil (canola or sunflower)
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
3 cups apples, peeled and chopped (Honeycrisp or Granny Smith recommended)
1 cup pecans, chopped (toast for extra flavor)
For the Caramel Glaze:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup milk (whole milk or half-and-half)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment for easy removal.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
In another bowl, beat oil and eggs until smooth and slightly foamy (about 1 minute). Add vanilla and mix again.
Pour wet ingredients into dry mixture. Stir gently just until combined; batter will be thick.
Fold in chopped apples and pecans with a spatula until evenly distributed.
Spread batter evenly in prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.
Cool cake in pan on a wire rack for at least 20 minutes. If removing from pan, cool completely first.
For caramel glaze: In a small saucepan over medium heat, melt butter. Stir in brown sugar and milk. Bring to a gentle boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in vanilla and salt. Let cool for 5 minutes until slightly thickened.
Pour caramel glaze slowly over the slightly warm cake. Spread with a spatula if needed.
Slice into squares and serve warm or at room temperature. Top with extra pecans or ice cream if desired.

Notes

Toast pecans for extra flavor. Use tart apples for best texture. Don’t overmix batter to keep cake tender. Pour glaze while cake is slightly warm for best absorption. For gluten-free, substitute flour with a 1:1 gluten-free blend. Cake can be made ahead; flavors improve overnight. Store tightly covered at room temperature for 3 days or refrigerate for up to 1 week.

Prep Time: 20 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 320
Sugar: 28
Sodium: 180
Fat: 15
Saturated Fat: 4
Carbohydrates: 44
Fiber: 2
Protein: 3

Keywords: apple cake, pecan cake, caramel glaze, fall dessert, easy cake, homemade cake, autumn baking, Thanksgiving dessert, potluck cake, moist cake