- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups peeled & finely diced apples (Honeycrisp, Fuji, or Granny Smith)
- 1 cup chopped pecans, toasted (optional but recommended)
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup heavy cream
- 1½ cups powdered sugar, sifted
- ½ tsp vanilla extract
- Pinch of salt
🌿 Nut-free? Skip pecans or use sunflower seeds.
🥛 Dairy-free? Use plant-based butter + full-fat coconut milk instead of cream.
🕒 Step-by-Step Instructions (Foolproof & Fragrant!)
1. Prep & Preheat
- Preheat oven to 350°F (175°C)
- Grease and flour a 9x13-inch baking pan (or line with parchment)
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Make the Batter
- In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Gradually fold wet ingredients into dry until just combined.
- Gently stir in apples and pecans (batter will be thick).
4. Bake Until Golden
- Spread evenly into prepared pan.
- Bake for 35–40 minutes, until a toothpick comes out clean.
- Let cool completely before glazing.
5. Make the Caramel Glaze
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and heavy cream. Bring to a gentle boil for 1 minute, stirring constantly.
- Remove from heat. Cool 5 minutes.
- Whisk in powdered sugar, vanilla, and salt until smooth.
- Pour over cooled cake and let set 15–20 minutes.
🍂 Serving Suggestions
💡 Pro Tips for Perfect Results Every Time
- Toast the pecans—350°F for 8 minutes—to deepen flavor
- Dice apples small—large chunks sink or make cake soggy
- Don’t overmix—stir until just combined for tender crumb
- Use room-temp eggs—they blend smoother into batter
- Glaze only when cake is cool—or it will melt right off!
❓ Common Questions Answered
Can I use whole wheat flour?
Yes! Substitute up to 1 cup—but expect a denser texture.
Can I make this ahead?
Absolutely! Bake and glaze 1–2 days ahead—store covered at room temp.
Why is my glaze too thin/thick?
→ Too thin? Add more powdered sugar.
→ Too thick? Add 1 tsp cream at a time.
Can I use store-bought caramel?
Not recommended—it’s often too soft or sticky. Homemade sets perfectly!
❤️ Final Thought: Baking as an Act of Love
This Apple Pecan Cake with Caramel Glaze isn’t just about apples and sugar.
It’s about slow mornings, shared slices, and the quiet joy of making something beautiful with your hands.
So this fall, peel those apples, toast those pecans, and fill your kitchen with the scent of cinnamon and care.
Your future self—fork in hand, smiling over a caramel-drenched bite—will thank you.
🍁 Because the best desserts aren’t just eaten—they’re remembered.
Loved this cozy fall recipe?
👉 Pin it for your autumn baking board
👉 Share it with a fellow home baker or holiday host
👉 Comment below: What’s your favorite fall dessert?
Prep: 20 min | Bake: 40 min | Glaze: 10 min | Serves: 12–16
