Apple Pecan Cake Recipe
A moist and warmly spiced Apple Pecan Cake filled with fresh apples and crunchy pecans, topped with a rich caramel glaze. This cozy, make-ahead-friendly dessert is perfect for fall holidays and gatherings.
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Servings: 16
Calories: 460kcal
Cost: $15
Equipment
- 1 12-cup bundt pan Greased and floured
- 1 Electric mixer Hand or stand mixer
- 2 Mixing bowls Medium and large sizes
- 1 Rubber spatula For folding ingredients
- 1 Saucepan For caramel glaze
- 1 Wire rack For cooling cake
Ingredients
For the Cake
- 3 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar packed
- 1 cup light brown sugar packed
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ¼ cup apple cider or apple juice
- 3 cups diced apples peeled and cored (Granny Smith/Honeycrisp)
- 1 ½ cups toasted pecans coarsely chopped
For the Caramel Glaze
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ¼ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven
- Toast pecans
- Mix dry ingredients
- Cream butter and sugars
- Add eggs and vanilla
- Alternate dry & cider
- Fold in apples & pecans
- Transfer to pan
- Bake cake
- Cool cake
- Make caramel glaze
- Pour glaze over cake
- Garnish with pecans
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 130g | Calories: 460kcal | Carbohydrates: 56g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 300mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg