Step 1: Prepare the Cake
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream the butter and sugars: In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
- Add sour cream: Stir in the sour cream or Greek yogurt, mixing well.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in apples and pecans: Gently fold in the diced apples and chopped pecans until evenly distributed throughout the batter.
Step 2: Bake the Cake
- Transfer batter: Pour the batter into the prepared pan and spread it evenly.
- Bake: Bake in the preheated oven for 35-40 minutes (for a 9×13-inch pan) or 50-60 minutes (for a Bundt pan), or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Caramel Glaze
- Melt butter and sugar: In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, until the mixture begins to bubble.
- Add cream: Slowly whisk in the heavy cream and bring the mixture to a boil. Continue stirring and let it cook for about 2-3 minutes until the glaze thickens.
- Finish the glaze: Remove from heat and stir in the vanilla extract and a pinch of salt.
Step 4: Glaze the Cake
- Pour the glaze: Once the cake has cooled, pour the warm caramel glaze over the top of the cake, allowing it to drizzle down the sides if using a Bundt pan.
- Serve: Let the glaze set for a few minutes before slicing the cake. Enjoy warm or at room temperature.
Tips:
- Best apples: Granny Smith apples give a tart contrast to the sweet cake, while Honeycrisp or Gala provide a sweeter flavor.
- Nut options: You can substitute pecans with walnuts or skip the nuts entirely if preferred.
- Make ahead: This cake stays moist and delicious for a few days. Store it in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Conclusion:
This Apple Pecan Cake with Caramel Glaze is a show-stopping dessert that combines the best fall flavors in one moist and flavorful cake. The sweet caramel glaze pairs perfectly with the tender apples and crunchy pecans, making this cake the ultimate crowd-pleaser. Serve it with a scoop of vanilla ice cream for an extra indulgent treat!