If you’re looking for a dessert that captures all the cozy flavors of fall, this apple pecan cake with caramel glaze is it. Moist, tender, and full of warm, comforting spices, this cake combines the tartness of Granny Smith apples with the rich nuttiness of pecans, all wrapped in a buttery caramel glaze that’ll make your mouth water. It’s the kind of cake that feels right at home at a holiday gathering or a casual Sunday afternoon treat with friends.

This recipe has a bit of an old-fashioned vibe, the sort of cake you can imagine your grandmother serving after a hearty meal. But what I love most is that it’s simple to make while delivering huge flavor. The glaze is the perfect finishing touch, adding just the right amount of sweetness without being too heavy.

Apple Pecan Cake With Caramel Glaze Recipe

A sweet memory with apple pecan cake 🍎

The first time I made this cake was on a chilly October afternoon. I remember chopping up those Granny Smith apples, their tart scent filling the kitchen as I worked. The pecans added a nutty aroma, and when the cake was baking, the whole house smelled like cinnamon and caramel—it was heavenly. My family was lured into the kitchen, asking, “Is it ready yet?” It was hard to keep everyone away until it cooled enough to add the caramel glaze. But once it was done and that sticky, warm caramel dripped down the sides, it was definitely worth the wait. Every bite had that perfect balance of tender apples, crunchy pecans, and a buttery sweetness that’s downright addictive.

The origin story of this apple pecan cake

Apple cakes have been around for centuries, showing up in different forms across various cultures. In the U.S., apple cakes became popular in the mid-20th century when apples were widely available and affordable. The addition of pecans, a native North American nut, adds a unique twist to the traditional apple cake, giving it a bit more depth and crunch. Caramel glaze is a more modern touch, likely inspired by the popularity of caramel apples in fall festivals. This combination of apples, nuts, and caramel has become a beloved autumn dessert because it’s easy, versatile, and full of familiar flavors.

Key ingredients: apples, pecans, and caramel love

Granny Smith apples: These apples are perfect for baking. They’re tart, which balances the sweetness of the cake, and they hold their shape well during baking. If you don’t have Granny Smith, you can use Honeycrisp or Pink Lady, which also have a firm texture and a nice balance of sweet and tart.
Pecans: The chopped pecans add a wonderful crunch and slight earthiness to the cake. If pecans aren’t available, walnuts make a great substitute. Pecans also bring healthy fats and a bit of protein, so you can feel a little better about indulging in a slice (or two).
Caramel glaze: This buttery caramel glaze brings everything together. Made with brown sugar and butter, it adds a silky, rich sweetness that complements the apples and pecans. If you’re looking to make it a bit lighter, you could swap the glaze for a simple dusting of powdered sugar, but I’d argue the caramel is worth it!

Kitchen tools you’ll need

Tube pan or loaf pans: This recipe is designed for a tube pan, but if you don’t have one, you can use two loaf pans instead. Just be sure to grease and flour them well so the cake doesn’t stick.
Mixing bowls: You’ll need at least two bowls—one for the wet ingredients and one for the dry. A medium-sized bowl for sifting the flour and a large one for mixing the batter will work well.
Hand mixer or stand mixer: This isn’t strictly necessary, but it does make mixing the oil, sugar, and eggs easier. If you don’t have one, a sturdy whisk will do the job.
Saucepan: For the caramel glaze, you’ll want a small, heavy-bottomed saucepan. This helps prevent the glaze from burning as it cooks.
Sifter: Sifting the dry ingredients helps keep the cake light and airy by incorporating air into the flour mixture. If you don’t have a sifter, you can use a fine-mesh strainer.

Step-by-step: Making the perfect apple pecan cake

Step 1: Preheat and prepare your pan

Preheat your oven to 325°F (163°C). Grease and flour a tube pan (or two loaf pans) thoroughly—this step is key to prevent sticking. Set the pans aside while you prepare the batter.

Step 2: Mix the wet ingredients

In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat them together until the mixture is smooth and creamy. The oil gives this cake its moist texture, while the eggs provide structure. Don’t rush here; make sure everything is well blended before moving on.

Step 3: Sift the dry ingredients

In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. This ensures that the cinnamon and baking soda are evenly distributed, giving the cake a uniform flavor and texture.

Step 4: Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing can make the cake tough. You want a smooth, slightly thick batter here, just enough to hold up the chunks of apple and pecans.

Step 5: Add flavorings and mix-ins

Stir in the vanilla extract, then fold in the chopped apples and pecans. Make sure the apples and pecans are evenly distributed throughout the batter, so you get a bit of everything in each slice.

Step 6: Bake

Pour the batter into your prepared pan(s) and bake for about 1 hour. Around the 50-minute mark, test the cake with a toothpick. If it comes out clean, you’re good to go! If not, give it another 5-10 minutes, but watch closely to avoid overbaking.

Step 7: Make the caramel glaze

While the cake is cooling, make the caramel glaze. In a small saucepan, melt the butter over low heat. Add the brown sugar and milk, stirring to combine, and bring it to a gentle boil. Let it simmer for about 10 minutes until it thickens slightly, then stir in the vanilla extract.

Step 8: Glaze the cake

Once the cake has cooled slightly, pour the caramel glaze over the top, letting it drip down the sides. The warm glaze will soak into the cake a bit, adding moisture and flavor to every bite.

Variations to try

Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for structure.
Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a dairy-free butter for the glaze.
Nut-free: If you’re avoiding nuts, you can leave out the pecans entirely, or substitute them with sunflower seeds for a bit of crunch.
Spiced-up version: Add ¼ teaspoon of nutmeg or ginger for a spicier cake, which goes beautifully with the apples and caramel.
Maple glaze: Swap the caramel glaze for a maple glaze by using maple syrup in place of the brown sugar. It’s a different twist but equally delicious!

Serving and presentation ideas

To make this cake look extra special, garnish it with a few extra pecans on top before drizzling the caramel glaze. This adds a nice visual touch and hints at the pecan flavor inside. Serve slices on dessert plates with a scoop of vanilla ice cream or a dollop of whipped cream for a little indulgence. For a seasonal touch, sprinkle a bit of cinnamon on the plate or add a few thin apple slices as decoration.

Perfect drinks to pair

This cake pairs wonderfully with warm, comforting beverages. A hot apple cider complements the apple flavor, and the spices in the cider bring out the cinnamon in the cake. Another option is a chai latte, which has its own blend of spices that works beautifully with the caramel and apple notes. If you’re a coffee drinker, a smooth, dark roast coffee is also a lovely choice—it contrasts nicely with the cake’s sweetness.

Storing and reheating tips

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but make sure it’s in a well-sealed container to prevent the cake from drying out. To reheat, pop a slice in the microwave for 15-20 seconds, which will soften the cake and warm up the caramel glaze.

Adjusting for different serving sizes

If you’re baking for a smaller group, consider halving the recipe and using just one loaf pan. If you’re feeding a crowd, you can double the recipe and bake it in a larger bundt pan, but you may need to increase the baking time slightly. Just remember to keep an eye on it and test with a toothpick!

Troubleshooting tips

Cake is too dense: Make sure not to overmix the batter once you add the dry ingredients. Overmixing can make the cake tough.
Caramel glaze is too thin: Simmer it a bit longer, allowing the water in the milk to evaporate. It should thicken as it cools.
Cake sticks to the pan: Be sure to thoroughly grease and flour the pan before pouring in the batter.

Give it a try!

I hope this apple pecan cake brings a little warmth to your home, just as it does to mine. It’s a crowd-pleaser that’s surprisingly easy to make, and the caramel glaze takes it to the next level. Give it a try, experiment with your own twists, and enjoy every delicious bite!

Frequently Asked Questions

Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld. Just store it in an airtight container.

What can I use instead of pecans?
Walnuts are a great substitute, or you can leave the nuts out altogether if you prefer.

Can I use a different type of apple?
Yes! While Granny Smith apples work best, Honeycrisp or Pink Lady apples are good alternatives.

Can I freeze this cake?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and foil, then freeze for up to three months.

How do I know when the caramel glaze is ready?
The glaze is ready when it thickens slightly and coats the back of a spoon. It should still be pourable but not too runny.