Apple Pecan Cake Recipe – Cozy Fall Dessert with Caramel Glaze

Fall’s crisp air means it’s time to bake something warm and comforting, and my Apple Pecan Cake with Caramel Glaze is our family’s go-to! This beautiful cake , packed with tart apples and crunchy pecans, comes together with simple pantry ingredients and fills the house with cozy aromas. Topped with a delicious caramel glaze, everyone loves this dessert perfect for fall gatherings or after-school treats.

Not to exaggerate but…this recipe might just be the perfect fall dessert. It is full of amazing fall flavors, delicious fresh apples, and topped with a decadent caramel topping. It makes an incredible presentation for parties or gatherings, but is simple enough to make for a wonderful weeknight treat!

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Here’s What You’ll Need for This Apple Pecan Cake

Flour– All purpose flour works perfectly in this recipe, but if you prefer the texture using cake flour you can use it too.

Cooking Oil – I like to use avocado oil, but you can also use vegetable oil if you prefer.

Eggs – Use large eggs, set them out a little in advance so that they are room temperature.

Granulated Sugar – You can use regular white sugar or cane sugar.

Baking Soda – This helps the cake rise, make sure that it is fresh for best results.

Apple Pie Spice – Premade apple pie spice makes flavoring this cake super easy. But if you don’t have any on hand or prefer to make your own this is a great recipe. Another option is pumpkin pie spice. Apple pie spice and pumpkin pie spice are similar so it won’t alter the taste too much.

Vanilla – I always use pure vanilla extract for the best flavor.

Apples – You can use any tart, firm apple for this recipe. I used a combination of honeycrisp and granny smith to get a little bit of sweet and tart. Other great options are Fuji and pink lady.

Toasted Pecans– I much prefer the taste and texture of toasted pecans and they are great in this cake. If you prefer regular pecans you can use them instead. Directions for toasting them can be found below in the FAQs.

Butter – This is for the caramel glaze so I like to use salted butter for just a little salt in the frosting. If you prefer unsalted you can use it.

Brown Sugar – To measure the brown sugar make sure it is packed into the measuring cup. I used light brown sugar, but dark brown sugar can be used, it will have a richer sweeter taste.

Half & Half – This makes the caramel glaze nice and creamy. For best results make sure to use regular half and half not fat free.

Here’s How to Make this Apple Pecan Cake with Caramel Glaze

To make the Apple Pecan Cake

 Preheat the oven to 350, lightly grease a bundt pan. 

In a medium size bowl combine flour, baking soda, apple pie spice, and salt. Gently whisk to combine, set aside. 

In a large mixing bowl using an electric mixer or the bowl of a stand mixer whisk the eggs until light and foamy. 

 Add in the oil and and continue mixing until the oil is incorporated. 

 Add in the sugar and vanilla, mix until well blended. 

Next gradually add the dry ingredients, mixing and scraping down the sides after each addition until all of the flour mixture is incorporated. 

Pour the chopped pecans and chopped apples into the batter and fold gently until everything is evenly combined. 

 Pour the batter evenly into the bundt pan, spread with a spatula if necessary to evenly fill the pan. 

Place in the oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out almost clean. You want some crumbs but not batter. 

Remove the pan from the oven and allow to cool for 10 minutes. 

After the cake has cooled for 10 minutes place a plate over the top of the cake pan, flip over to turn the cake out onto the pan. It should gently release easily.  Set aside to cool.

To make the Caramel Glaze

 Place the butter in a large pot over medium heat stirring frequently until completely melted. Add in the brown sugar and, half and half. Continue heating over medium heat, stirring constantly until the mixture comes to a full boil. Remove from the heat and stir in 1 tsp of vanilla. 

Set aside to cool, the mixture will thicken as it cools. For faster cooling you can place it in the refrigerator. It is ready when it is thick but still pourable, it should pour slowly out of a spoon. 

Drizzle the caramel evenly across the top of the cake allowing it to pour down the sides. Sprinkle chopped toasted pecans around the top if desired. 

FAQ & Tips for Making this Pecan Apple Cake

How to toast pecans-

Preheat oven to 350 and spread the pecans on a parchment lined baking sheet. Place in the oven for 6-8 minutes, stirring halfway through. Pecans should be browned and fragrant. Remove from the oven and allow to cool before using. 

How to Store This Cake –

This cake keeps well in an airtight container. You can keep it under a cake dome, or in a container at room temperature for 2-3 days, to store it longer keep it in the refrigerator.

Serving Ideas-

This cake is AMAZING as it is but here are some other ideas for serving it. I think it is best served warm, but it is also very tasty at room temperature. You can add a scoop of vanilla ice cream on top, or a dollop of fresh whipped cream. It is great with a cup of coffee, tea or some delicious spiced cider.

What if I don’t have a bundt pan?

Don’t worry if you don’t have a bundt pan, you can still make this delicious cake! The best options are either a 9×13 inch baking pan or two loaf pans. If you use a different pan you’ll need to adjust the baking time. Keep an eye on the cake as it bakes and check it after 30 minutes,then check at 10 minute increments until it is done. The cake is done when a toothpick inserted in the center comes out not completely clean but with some crumbs.

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