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Apple Pecan Cake With Caramel Glaze

Apple pecan cake with caramel glaze: a bundt-style cake studded with diced apples and chopped pecans, baked until set and topped with a quick buttery caramel pour. Expect tender crumb and thick glaze that cascades down the ridges.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cup apples, peeled and diced
  • 1.5 cup pecans, roughly chopped
Caramel glaze
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, then grease and flour a 10-inch bundt pan so the cake releases cleanly after baking.
  2. Whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
  3. Beat the granulated sugar, brown sugar, eggs, and vegetable oil until combined, then mix in the vanilla extract.
  4. Fold the flour mixture in until just combined, then fold in the diced apples and chopped pecans (stop as soon as no dry flour remains).
  5. Pour the batter into the prepared bundt pan and bake at 325°F for 65-75 minutes, until a toothpick comes out clean.
  6. Cool the cake in the pan for 20 minutes, then invert onto a rack to release it for cooling before glazing.
Make and pour the caramel glaze
  1. Melt the unsalted butter and brown sugar together over medium heat, stirring until smooth.
  2. Add the heavy cream, vanilla extract, and salt, then simmer for 2 minutes until it thickens slightly.
  3. Pour the warm caramel glaze over the cooled cake so it cascades down the ridges and sets as it cools.

Notes

For the cleanest release, coat the bundt pan thoroughly with flour right after greasing. Store leftovers covered in the refrigerator for up to 4 days; freeze glazed slices for up to 2 months (thaw overnight in the fridge). For a lighter swap, use half the oil as unsweetened applesauce while keeping the same sugar and eggs for structure.