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As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth of a freshly baked cake to celebrate the arrival of autumn. The Orchard Delight Apple Pecan Cake with Caramel Glaze embodies the essence of fall, combining the tartness of fresh apples with the rich, nutty flavor of pecans and the sweet, buttery goodness of caramel. This cake is perfect for any occasion, from cozy family gatherings to festive celebrations, and even as a comforting treat on a chilly afternoon.

Apple Pecan Cake with Caramel Glaze

Embrace the flavors of fall with this delightful Orchard Delight Apple Pecan Cake topped with a luscious caramel glaze. This moist cake combines tart apples and crunchy pecans, ensuring every bite is bursting with autumn goodness. Ideal for cozy gatherings or festive celebrations, this recipe is easy to follow and promises a deliciously satisfying treat. Gather your ingredients and experience the warmth of home baking this autumn season!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 tsp vanilla extract

1 cup sour cream

2 cups diced apples (preferably Granny Smith)

1 cup chopped pecans, toasted

For the Caramel Glaze:

½ cup unsalted butter

1 cup brown sugar, packed

¼ cup heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a bundt pan.

    Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

          Incorporate Sour Cream: Stir in the sour cream until fully combined. The mixture should be smooth.

            Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

              Fold in Apples and Pecans: Gently fold in the diced apples and toasted pecans until evenly distributed throughout the batter.

                Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Make the Caramel Glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a simmer. Cook for 2-3 minutes, then add the heavy cream, vanilla extract, and a pinch of salt. Stir until smooth and let it boil gently for an additional 2 minutes.

                      Glaze the Cake: Once the cake has cooled, drizzle the warm caramel glaze over the top, allowing it to cascade down the sides.

                        Serve and Enjoy: Let the glaze set for a few minutes before slicing the cake. Serve warm or at room temperature, paired with a scoop of vanilla ice cream or whipped cream if desired.

                          Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings