Pecan Apple Cake
This Pecan Apple Cake is soft, flavorful, and loaded with apple chunks and pecans. The warm caramel glaze seeps in beautifully. You’ll love how the sweet, sticky topping sinks into every bite, making the whole thing taste like a cross between a caramel apple and a spice cake. It’s comforting, just the right amount of rich, and honestly? Kinda irresistible.
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I grew up eating cakes like this at every fall gathering, church potlucks, family reunions, you name it. There was always that one aunt who brought a version of this apple pecan cake, still warm, wrapped in foil, and smelling like brown sugar and butter. And, this is my take on that apple pecan cake with caramel glaze.
This cake works great for brunch, dessert, or an afternoon snack with tea (or coffee!). If you like desserts with pecans, you might also enjoy my Butter Pecan Poke Cake, Mini Muffin Pecan Pies, or Pecan Chocolate Pie Bars.
Why You’ll Love This Recipe
- This cake turns out incredibly moist and tender. Thanks to the oil and all those juicy apples, every bite stays soft and rich without being heavy.
- The caramel glaze takes it over the top. It soaks into the warm cake just enough to make it gooey in all the right ways and adds a buttery sweetness you’ll want to drizzle on everything.
- It’s simple, but impressive. No mixer needed, no fancy techniques, just easy steps that come together into a show-stopping dessert.
- It works for almost any occasion. Serve it warm for a family dinner or cool and sliced for a fall brunch, holiday spread, or potluck table.
Most Important Tip:
- When it comes to baking, it’s important not to “scoop” the flour with your measuring cup. You want to spoon the flour into the measuring cup so that it’s not packed in.
Ingredients
Pecan Apple Cake
Equipment
- Bundt Pan
- Large Mixing Bowl
- Medium bowl
- Rubber Spatula
- small saucepan
Ingredients
Cake
- 1 ½ cups vegetable oil
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 ½ cups peeled and finely diced Granny Smith apples about 3–4 apples
- 1 cup chopped pecans
Glaze
- ¾ cup unsalted butter 1 ½ sticks
- 1 cup packed light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). To prevent sticking, grease and flour a bundt pan or two loaf pans.
- In a large bowl, whisk together the oil, sugar, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Slowly stir the dry mixture into the wet ingredients until just blended.
- Stir in the vanilla extract, then fold in the chopped apples and pecans until evenly incorporated.
- Pour the batter into the prepared pan(s). Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before glazing.
- Melt the butter in a small saucepan over medium heat. Add the brown sugar and milk, bring to a gentle boil, and cook for 2 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
- Pour half of the warm caramel glaze over the cake while it’s still slightly warm, letting it soak in. Add additional pecans to the top and then add the remaining glaze.
- Slice and serve while warm or allow to cool completely.
Notes
Storage
- Storing: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Warm slices in the microwave (30‑60 sec) or in a low oven.
- Make ahead: You can bake the cake a day ahead, glaze just before serving (so the glaze is fresh).
Notes
- Tip: Don’t overmix once you combine wet + dry. Overmixing = tougher cake.
- Tip: Dice your apples small (but not mushy) so you get good distribution in every bite.
- Tip: Pour some of the glaze while the cake is still warm so it soaks in nicely.
- Tip: Use room-temperature eggs for smoother blending.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve Apple and Pecan Cake
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with hot coffee or chai tea for extra cozy vibes.
- Plate with a dusting of powdered sugar or extra chopped nuts.
- It’s great at brunch or dessert, makes a nice side for fall dinners or holiday meals.
Wendys Tips
- Go easy when mixing the batter. Once the dry ingredients go in, stir just until everything’s combined. Overmixing can make the cake dense or tough.
- Glaze while it’s still warm. Pouring some of that caramel glaze over the cake while it’s warm helps it soak in and gives you that extra gooey, buttery layer.
- Bring your eggs to room temp. It helps them mix more evenly into the batter for a smoother, more consistent cake.
- Don’t skip greasing and flouring the bundt pan. This cake is super moist and sticky from the apples and glaze, so give the pan a generous coating of butter and flour, or use a baking spray with flour built in, to make sure it releases cleanly.
- Nut-allergy? I’ve successfully made this cake a couple of times without pecans, and it turned out just fine.
- Loaf pans. This cake bakes well in two loaf pans; however, you will reduce the cooking time. Start checking the cake for doneness at 40 minutes.
FAQ
Do you have questions about this apple cake with pecans recipe? Here are the answers to the most commonly asked questions.
Absolutely. Just choose a firm, somewhat tart apple (like Honeycrisp, Braeburn, or Jonathan). The texture will hold up well during baking, and you’ll still get that nice contrast with the pecans.
Walnuts are a great swap and have a similar texture and flavor profile. You can also mix pecans and walnuts, or even use almonds (though the flavor will shift slightly).
Insert a toothpick or cake tester into the center. If it comes out mostly clean (a few moist crumbs ok), it’s done. Also, the top should be golden and slightly springy to the touch.
