Apple Pecan Cake with Caramel Glaze Frosting
Cozy apple pecan cake recipe with caramel glaze! An easy dessert perfect for holidays, gatherings or a fall treat that everyone loves!
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Servings 8
Ingredients
Cake Ingredients
- 1 ½ Cup Oil I used avocado, vegetable would work too
- 4 - Large Eggs
- 2 Cups Sugar
- 3 Cups All Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Apple Pie Spice
- 1 tsp Salt
- 2 tsp Vanilla
- 3 Cups Apples peeled & finely chopped
- 1 Cup Toasted Pecans chopped
Caramel Glaze Ingredients
- 1 Stick Butter
- 1 Cup Brown Sugar
- ½ Cup Half & Half
- 1 tsp Vanilla
- ½ Cup Toasted Pecans chopped
Instructions
- 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.3 Cups All Purpose Flour, 1 tsp Baking Soda, 2 tsp Apple Pie Spice, 1 tsp Salt
- In a large mixing bowl using an electric mixer or the bowl of a stand mixer whisk the eggs until light and foamy.4 - Large Eggs
- Add in the oil and and continue mixing until the oil is incorporated.1 ½ Cup Oil
- Add in the sugar and vanilla, mix until well blended.2 Cups Sugar, 2 tsp Vanilla
- Next gradually add the dry ingredients, mixing and scraping down the sides after each addition until they are all incorporated.
- Pour the chopped pecans and chopped apples into the batter and fold gently until everything is evenly combined.3 Cups Apples , 1 Cup Toasted Pecans
- 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 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.
- While the cake is cooling make the caramel topping.
- 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.1 Stick Butter, 1 Cup Brown Sugar, ½ Cup Half & Half
- Remove from the heat and stir in 1 tsp of vanilla.1 tsp 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.½ Cup Toasted Pecans
- Slice and enjoy!