Apple Pecan Cake with Caramel Glaze

Why You’ll Love This Recipe

I love how cozy and satisfying this cake is. It’s simple to make, filled with warm spices, and bakes up beautifully moist thanks to the sour cream and juicy apples. The pecans add just the right crunch, and that caramel glaze? It takes this cake to a whole new level of indulgence. It’s perfect for holiday gatherings, potlucks, or when I just want to fill my kitchen with the scent of cinnamon and cloves.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
3 cups peeled and chopped apples (such as Granny Smith)
1 cup chopped pecans

For the caramel glaze:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup heavy cream
1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F and grease and flour a 9×13-inch baking dish.

2. In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, then set it aside.

3. In a large bowl, I beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

4. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. I mix in the sour cream until fully combined.

6. Gradually, I blend in the dry ingredients until just combined—being careful not to overmix the batter.

7. I gently fold in the chopped apples and pecans until evenly distributed.

8. I pour the batter into the prepared baking dish and smooth the top. Then I bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze:

9. While the cake bakes, I melt the butter in a small saucepan over medium heat. I add the brown sugar and heavy cream, stirring constantly until it comes to a boil.

10. I let it boil for 1 minute, then remove it from the heat and stir in the vanilla extract.

Finish the Cake:

11. When the cake comes out of the oven, I poke holes all over the top using a skewer or fork.

12. I pour the warm caramel glaze over the hot cake, letting it seep into the holes and soak the cake with flavor.

13. I allow the cake to cool completely before slicing and serving.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Sometimes I swap the pecans for walnuts if that’s what I have on hand. I’ve also added raisins or dried cranberries for an extra touch of sweetness. If I want a little tang, I mix in a bit of orange zest with the batter. For an extra-decadent finish, I top each slice with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage/Reheating

This cake is best the day I make it, especially when it’s still slightly warm and the glaze is gooey. But it keeps well— I store leftovers covered in an airtight container at room temperature for up to 3 days. To reheat a slice, I microwave it for about 10–15 seconds to bring back that warm, soft texture.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead and store it covered at room temperature. I add the glaze just before serving if I want it to look extra fresh.

What apples work best?

I love using Granny Smith because they hold their shape and give a nice tartness, but Honeycrisp or Fuji also work well.

Can I skip the pecans?

Absolutely. I just leave them out if I’m serving someone with a nut allergy or if I want a smoother texture.

Can I use a bundt pan instead?

Yes, but I make sure to grease it thoroughly and increase the baking time slightly. I check for doneness with a skewer or toothpick.

Can I freeze this cake?

Yes, though I recommend freezing it without the glaze. I let the cake cool completely, wrap it tightly, and freeze for up to 2 months. I thaw it and then add the caramel glaze before serving.

Conclusion

This Apple Pecan Cake with Caramel Glaze is everything I love in a fall dessert—rich, moist, warmly spiced, and topped with a silky caramel drizzle. It’s the kind of cake that feels rustic yet elegant, and it always disappears quickly at any gathering. Whether I’m baking for a holiday, a potluck, or just because I want to treat myself, this cake never disappoints.

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