1. Preheat and Prepare

1. Preheat Oven: Set the oven to 350°F (175°C). Grease and lightly flour your baking pan or bundt pan.
2. Toast Pecans (Optional but recommended): Toast the pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently. This enhances their flavor.

2. Mix the Dry Ingredients

1. Combine in a Bowl: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream Butter and Sugar

1. Beat Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy, about 3 minutes.
2. Add Eggs and Vanilla: Beat in the eggs, one at a time, then mix in the vanilla extract.

4. Combine Wet and Dry

1. Alternate Additions: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
2. Fold in Apples and Pecans: Gently fold in the diced apples and pecans with a spatula until evenly distributed.

5. Bake the Cake

1. Pour Batter: Pour the batter into the prepared pan and spread evenly.
2. Bake: Bake for 40–50 minutes (for a 9×13 pan) or 50–60 minutes (for a bundt pan), or until a toothpick inserted in the center comes out clean.
3. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Make the Caramel Glaze

1. Melt Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar and Cream: Stir in the brown sugar and heavy cream. Bring the mixture to a boil and let it simmer for 2–3 minutes, stirring constantly.
3. Finish with Vanilla: Remove from heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool slightly before pouring over the cake.

Assemble and Serve

1. Glaze the Cake: Place the cooled cake on a serving plate and pour the warm caramel glaze over the top, letting it drizzle down the sides.
2. Garnish (Optional): Sprinkle with extra chopped pecans or a dusting of powdered sugar for an elegant touch.
3. Slice and Enjoy: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Pro Tips for the Perfect Cake

• Use Fresh Apples: Avoid pre-cut apples, as they can lose their flavor and texture.
• Choose Your Pan Wisely: A bundt pan adds visual appeal, but a 9×13 pan is great for a casual presentation.
• Don’t Overmix: Overmixing the batter can make the cake dense. Mix just until combined.
• Warm Up the Glaze: If the caramel glaze thickens too much, reheat it gently before pouring.

Storage and Make-Ahead Tips

• Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm slices in the microwave for 15–20 seconds to bring back that fresh-baked flavor.

FAQs

1. Can I substitute pecans?

Yes! Walnuts are a great alternative. For a nut-free version, omit the nuts altogether.

2. What apples work best?

Granny Smith apples add a tart contrast to the sweetness, but Honeycrisp or Fuji are also excellent choices.

3. Can I make this gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Why This Recipe is a Must-Try

This Apple Pecan Cake with Caramel Glaze is more than just a dessert—it’s a celebration of autumn flavors in every bite. The combination of spiced apples, nutty pecans, and the buttery caramel glaze is irresistibly delicious. Make it for your next gathering, and watch it disappear in no time!

Have you tried this recipe? Share your feedback or any variations you love in the comments below! 🍎🍰