Dessert

Apple Pecan Cake with Caramel Glaze Recipe

ByElla Hart November 22, 2025November 22, 2025

Introduction

This Apple Pecan Cake with Caramel Glaze is a perfect blend of moist texture, warm spices, and nutty crunch. Made with shredded apples and chopped pecans, it’s a cozy treat that’s ideal for dessert or afternoon tea. The luscious caramel glaze adds a beautiful finish and irresistible sweetness.

A close-up of a round cake shows two visible layers: the bottom layer is light brown with a crumbly texture and small pieces of fruit, while the top layer is a thick, shiny caramel sauce dripping over the sides. The caramel is golden brown and smooth, covering the top fully and spilling down the sides in thick drips. Whole pecans, glossy and dark brown, are placed evenly on top of the caramel. The cake sits on a white plate, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup chopped pecans
1 cup shredded apples (about 2 medium)
1/2 cup vegetable oil
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
Step 3: In another bowl, whisk together the sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the shredded apples and chopped pecans evenly into the batter.
Step 6: Pour the batter into the prepared baking pan and spread it out evenly.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Check starting at 30 minutes to avoid overbaking.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the caramel glaze, melt caramel candies with a little milk over low heat, stirring continuously until smooth.
Step 10: Once the cake is fully cooled, drizzle the warm caramel glaze over the top. Allow the glaze to set before serving.

Tips & Variations

Drain shredded apples well to prevent the cake from becoming soggy.
Mix the batter just until combined to keep it light and fluffy.
Try substituting walnuts for pecans for a different nutty flavor.
Serve with vanilla ice cream or whipped cream for an extra special treat.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week. To freeze, omit the glaze and wrap the cake tightly; it will keep for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

How to Serve

The image shows a close-up of a round apple cake with visible chunks of apples inside. The cake has a golden brown crust and light, moist texture with small pieces of apple embedded throughout. On top, a thick layer of caramel sauce is poured, dripping down the sides, creating a shiny, smooth surface. Whole pecans are placed evenly on top of the caramel layer, adding texture and a dark brown color contrast. The cake sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apples instead of shredded apples?

Shredding fresh apples is best as it distributes moisture evenly throughout the batter, keeping the cake moist without becoming dense or soggy. If using chopped apples, drain any excess juice before adding.

How do I prevent the caramel glaze from burning?

Heat the caramel candies and milk over low heat while stirring continuously to prevent burning. Be patient and avoid high heat to achieve a smooth, creamy glaze.