Name: Easy Apple Pecan Cake with Caramel Glaze Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda (not baking powder); 1/2 teaspoon apple pie spice or ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups chopped pecans; 3 large eggs; 1 cup vegetable oil; 2 cups firmly packed light brown sugar; 2 teaspoons vanilla extract; 2 1/2 cups shredded baking apples (3 medium or 2 large apples such as Granny Smith, Golden Delicious, or McIntosh; peeled not required); 1/4 cup pecan halves and pieces (optional); Caramel glaze (recipe details below); Butter; Brown sugar; Milk or cream; Vanilla extract; Powdered sugar (optional alternative garnish)

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda (not baking powder)

1/2 teaspoon apple pie spice or ground cinnamon

1/2 teaspoon salt

1 1/2 cups chopped pecans

3 large eggs

1 cup vegetable oil

2 cups firmly packed light brown sugar

2 teaspoons vanilla extract

3 medium or 2 large baking apples such as Granny Smith (Golden Delicious, McIntosh)

Garnish: 1/4 cup pecan halves and pieces (optional)

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour a 10-12 cup bundt pan using shortening or butter. A baking spray with flour also works well.

Step 2: In a medium bowl, combine the flour, baking soda, apple pie spice or cinnamon, and salt. Stir in the chopped pecans until they are well coated.

Step 3: In a large bowl, whisk the eggs until light and foamy. Add the vegetable oil and whisk just until combined. Mix in the brown sugar and vanilla, whisking until just blended.

Step 4: Shred or finely chop the apples without peeling them. You will need about 2 1/2 cups of shredded apple. A stand cheese grater or food processor works well.

Step 5: Stir the shredded apples into the brown sugar mixture.

Step 6: Gradually stir the flour and pecan mixture into the wet ingredients until fully combined.

Step 7: Pour the batter into the prepared bundt pan. Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean with just a few crumbs attached.

Step 8: Let the cake cool in the pan for 10 minutes.

Step 9: While the cake cools, prepare the caramel glaze as desired—it will thicken as it cools.

Step 10: After 10 minutes, invert the cake onto a serving plate and carefully remove the pan.

Step 11: Drizzle the cake with the caramel glaze or dust it with powdered sugar.

Step 12: If using, place the pecan halves on the glaze before it sets.

Step 13: Serve the cake warm or at room temperature and enjoy.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweet and tangy flavors.

For a spicier twist, add a pinch of nutmeg along with the cinnamon or apple pie spice.

Toast the pecans before mixing to enhance their flavor.

Replace vegetable oil with melted butter for a richer taste.

If you prefer, skip the caramel glaze and dust the cake generously with powdered sugar instead.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds to enjoy warm. The caramel glaze is best applied just before serving to prevent it from becoming sticky during storage.

FAQs

Can I use baking powder instead of baking soda?

Baking soda is recommended because it reacts with the acidity in the apples and brown sugar to help the cake rise properly. Using baking powder might change the texture and rise of the cake.