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Apple Pecan Cake With Caramel Glaze

Apple pecan cake with caramel glaze made in a 10-inch bundt pan, baked until a toothpick comes out clean and finished with thick caramel cascading over ridges. The batter folds in tender diced apples and chopped pecans for a spiced, golden slice.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple pecan cake batter
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cup apples, peeled and diced
  • 1.5 cup pecans, roughly chopped
Caramel glaze
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the apple pecan cake
  1. Preheat the oven to 325F and grease and flour a 10-inch bundt pan, then set it aside so the batter can go in right away.
  2. Whisk all-purpose flour, baking soda, cinnamon, and salt together in a bowl until evenly speckled.
  3. Beat granulated sugar, brown sugar, eggs, and vegetable oil until combined, then mix in vanilla extract.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  5. Fold in diced apples and roughly chopped pecans so they’re evenly distributed through the thick batter.
  6. Pour the batter into the prepared bundt pan and bake for 65-75 minutes, until a toothpick comes out clean and the top springs back.
  7. Cool the cake in the pan for 20 minutes, then invert it onto a rack to finish cooling.
Make and pour the caramel glaze
  1. Melt unsalted butter and brown sugar together over medium heat until smooth and glossy.
  2. Add heavy cream, vanilla extract, and salt, then simmer for 2 minutes, watching for a thickened caramel texture.
  3. Pour the warm caramel glaze over the cooled cake so it cascades down the bundt ridges.

Notes

For clean slices, let the cake cool on the rack until the glaze is set, about 30 minutes. Store covered in the refrigerator up to 4 days; rewarm slices briefly if you want a softer caramel. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, swap vegetable oil for an equal amount of unsweetened applesauce to reduce fat while keeping the cake moist.