Description

This Easy Apple Pecan Cake with Caramel Glaze is a moist, flavorful bundt cake perfect for fall or any occasion. Packed with shredded baking apples and crunchy pecans, and topped with a luscious caramel glaze, this dessert combines the warmth of apple pie spices with the richness of brown sugar and vanilla. The cake is simple to prepare and bakes to golden perfection, making it a delightful treat to serve warm or at room temperature.

Ingredients

Scale

Cake 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)

Garnish

1/4 cup pecan halves and pieces (optional)
Caramel glaze (recipe details below)

Caramel Glaze (approximate)

Butter
Brown sugar
Milk or cream
Vanilla extract
Powdered sugar (optional alternative garnish)

Instructions

Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly using shortening, butter, or a baking spray with flour to ensure the cake releases easily.
Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, apple pie spice or cinnamon, and salt. Add the chopped pecans to the mixture and toss well to coat them evenly with the flour mixture; this prevents sinking during baking.
Combine wet ingredients: In a large bowl, whisk the eggs until light and foamy. Gradually whisk in the vegetable oil until combined. Add the light brown sugar and vanilla extract, whisking just until all are incorporated, but do not overmix.
Prepare apples: Shred or finely chop the apples. No need to peel them. You will need about 2 1/2 cups of shredded apples, which you can achieve using a stand cheese grater or a food processor shredding blade.
Incorporate apples: Stir the shredded apples into the brown sugar mixture ensuring even distribution.
Combine mixtures: Slowly fold the flour and pecan mixture into the wet apple mixture until all ingredients are fully combined, being careful not to overmix which can toughen the cake.
Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake on the center rack for 45 to 50 minutes. Check doneness by inserting a toothpick into the cake’s center—it should come out with a few moist crumbs but no wet batter.
Cool briefly: Let the cake cool in the pan for 10 minutes to set before removing it.
Make caramel glaze: While the cake is cooling, prepare the caramel glaze. This will thicken as it cools, perfect for drizzling over the cake.
Invert the cake: After 10 minutes, place a serving plate over the bundt pan and carefully turn the cake out onto the plate. Gently lift off the pan to avoid breaking the cake.
Glaze and garnish: Drizzle the warm caramel glaze over the cake’s top. If using, place the pecan halves on the glaze before it sets.
Serve: Enjoy the cake warm or allow it to come to room temperature for serving. Optionally, dust with powdered sugar instead of glaze for a lighter finish.

Notes

Do not peel the apples; the peel adds texture and flavor.
Coating pecans with flour prevents them from sinking to the bottom during baking.
Check cake doneness carefully to avoid overbaking and drying out the cake.
The caramel glaze can be made ahead and warmed slightly before using.
Use fresh baking apples like Granny Smith for the best texture and flavor balance.
If desired, substitute the caramel glaze with a dusting of powdered sugar for a lighter option.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple cake, pecan cake, caramel glaze, bundt cake, fall dessert, easy cake recipe, apple dessert