Apple Pecan Cake with Caramel Glaze: Moist, Spiced, and Irresistibly Cozy

Tender apple cake studded with pecans and topped with warm caramel glaze—this bundt beauty is perfect for fall gatherings, holiday tables, or just a sweet slice with coffee

Introduction: A Cake That Feels Like a Hug

This Apple Pecan Cake is the kind of dessert that makes the whole house smell like cinnamon and comfort. It’s packed with fresh apples, crunchy pecans, and warm spices, then drenched in a buttery caramel glaze that soaks into every bite. Whether you’re baking for Thanksgiving, a weekend brunch, or just because apples are in season, this cake is a guaranteed crowd-pleaser.

The bundt shape gives it a beautiful presentation, and the glaze adds a glossy finish that makes it feel extra special. Serve it warm or at room temperature—either way, it’s pure indulgence.

Ingredients Breakdown

Let’s explore what makes this cake so rich, moist, and flavorful:

For the Cake:

• All-purpose flour (2 cups)
  Provides structure and a tender crumb.
• Baking soda (2 tsp)
  Helps the cake rise and stay light.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.
• Cinnamon (2 tsp)
  Adds warmth and spice—perfect with apples.
• Vegetable oil (1 cup)
  Keeps the cake moist and tender.
• Granulated sugar (2 cups)
  Sweetens and helps with texture.
• Eggs (3 large)
  Bind the batter and add richness.
• Vanilla extract (2 tsp)
  Adds depth and rounds out the flavor.
• Apples (3 cups, peeled and finely chopped)
  Add moisture, sweetness, and texture.
• Pecans (1 cup, chopped)
  Add crunch and nutty flavor.

Optional: Add a pinch of nutmeg or cloves for extra spice.

For the Caramel Glaze:

• Unsalted butter (½ cup)
  Adds richness and smooth texture.
• Brown sugar (1 cup, packed)
  Adds sweetness and caramel flavor.
• Milk (¼ cup)
  Helps create a pourable glaze.
• Vanilla extract (1 tsp)
  Adds warmth and balances the sweetness.

Optional: Add a splash of bourbon or maple syrup for a twist.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 350°F (175°C).

Grease and flour a bundt or tube pan thoroughly.

Tip: Use baking spray with flour for easy release.

Step 2: Prepare the Batter

In a medium bowl:

• Whisk together flour, baking soda, salt, and cinnamon.

In a large bowl:

• Beat oil, sugar, eggs, and vanilla until smooth.

Gradually add dry mixture to wet mixture.

Stir until just combined.

Fold in:

• Chopped apples
• Chopped pecans

Tip: Don’t overmix—just until incorporated.

Step 3: Bake

Pour batter into prepared pan.

Smooth the top with a spatula.

Bake for 50–60 minutes, until:

• Top is golden
• Toothpick inserted in center comes out clean

Let cool in pan for 10–15 minutes, then invert onto wire rack.

Optional: Poke holes in cake before glazing for extra soak.

Step 4: Make the Caramel Glaze

In a saucepan over medium heat:

• Melt butter
• Stir in brown sugar and milk

Bring to a gentle boil for 2–3 minutes, stirring constantly.

Remove from heat and stir in vanilla.

Tip: Use a whisk for a smooth glaze.

Step 5: Glaze the Cake

Pour warm glaze over slightly cooled cake.

Let it drip down the sides for a beautiful finish.

Optional: Garnish with extra chopped pecans or apple slices.

Step 6: Serve

Slice and enjoy warm or at room temperature.

Serve with:

• Vanilla ice cream
• Whipped cream
• Hot cider or coffee

Presentation Tip: Serve on a rustic cake stand with fall leaves or cinnamon sticks.

Serving Suggestions

Perfect for:

• Thanksgiving
• Fall brunch
• Holiday dessert tables
• Cozy weekends

Pair with:

• Spiced tea
• Mulled wine
• Maple latte

Tip: Serve leftovers as breakfast cake with yogurt or cream cheese.

Variations to Try

Want to make it your own? Try these delicious twists:

Coconut Apple Cake

Add shredded coconut and swap pecans for walnuts.

Cupcake Style

Divide batter into muffin tins and bake for 20–25 minutes.

Vegan Version

Use plant-base oil, egg substitute, and dairy-free glaze.

Citrus Twist

Add orange zest to the batter and glaze.

Chocolate Pecan

Add mini chocolate chips and drizzle with chocolate glaze.

Storage and Make-Ahead Tips

• Make-Ahead: Bake cake up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Freeze unglazed cake for up to 2 months. Thaw and glaze before serving.

Tip: Wrap tightly in plastic and foil to preserve moisture.

Nutrition Notes (Per Slice, ~1 of 12)

• Calories: ~420
• Protein: ~5g
• Carbohydrates: ~45g
• Fat: ~24g
• Sugar: ~30g
• Sodium: ~180mg
• Fiber: ~2g

This cake is:

• Moist and flavorful
• Crowd-pleasing
• Comfort food approved
• Perfect for gifting

Final Thoughts

This Apple Pecan Cake with Caramel Glaze is more than just dessert—it’s a celebration of fall flavors, cozy baking, and sweet indulgence. Whether you’re serving it at a holiday table or sneaking a slice with your morning coffee, it’s guaranteed to impress.