Apple Pecan Cake
There’s something incredibly comforting about the aroma of a freshly baked Apple Pecan Cake wafting through the kitchen. With sweet apples, crunchy pecans, and warm spices, this cake is the ultimate fall treat, though we love it any time of year. The cozy crumble topping and rich caramel glaze take it from everyday to extraordinary.
This recipe has been in regular rotation at our house, especially during apple season. We love the mix of textures: the tender cake, juicy apple bites, crisp pecans, and that buttery, golden streusel. Plus, the caramel glaze? Pure magic. It’s one of those bakes that always gets requests for seconds.
Looking for more warm and cozy dessert ideas? Try our Pumpkin Pecan Dump Cake, Pecan Pie Cobbler, or Sweet Alabama Pecan Bread for your next baking day.
Table of contents
Why You’ll Love This Recipe
- Warm Fall Flavors: Cinnamon, nutmeg, and apples make every bite feel like a hug.
- Brown Butter Magic: Browning the butter adds a deep, nutty richness that elevates the flavor.
- Perfect for Sharing: It makes a generous batch, ideal for gatherings or gifting.
- That Caramel Glaze!: Sweet, buttery, and just the right touch to finish it all off.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
To build layers of flavor, we use browned butter for the batter and a touch in the caramel glaze. Apples bring natural sweetness and moisture, while pecans offer crunch and richness. A hint of orange extract adds a citrusy brightness that pairs beautifully with the spices. The crumb topping adds texture, and the caramel glaze ties everything together with a buttery finish.
Variations
- Swap the Nuts: Use walnuts or almonds if you prefer or need to work around allergies.
- Add Raisins or Dried Cranberries: For a pop of sweetness and chew.
- Try Pears Instead: Pears make a lovely, mellow substitute for apples.
- Go Gluten-Free: Use your favorite gluten-free flour blend in place of all-purpose.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the crumble topping and set aside.
- Mix sugars and cooled brown butter, then add eggs and extracts.
- Whisk dry ingredients and combine with the wet mixture.
- Fold in apples and pecans.
- Spread into pan, add crumble topping, and bake.
- Make the caramel glaze while the cake cools. Drizzle glaze over the cooled cake.
Expert Tips
- Toast the pecans for extra flavor.
- Don’t skip the cooling time; the glaze will set best on a cool cake.
- Use a mix of apple varieties for more depth.
- Store leftovers in an airtight container for up to 4 days.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It actually tastes better the next day once the flavors have melded.
Absolutely. Freeze without the glaze, and drizzle fresh before serving.
A mix of tart and sweet apples like Granny Smith and Honeycrisp offers the best balance.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Apple Pecan Cake
Equipment
- large skillet
- large bowl
- 9×13 pan
- large mixing bowl
- medium bowl
- small bowl
Ingredients
- 1 cup unsalted butter brown and cooled
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon orange extract
- 2 cups peeled and chopped apples
- 1 cups chopped pecans toasted if desired
Crumble:
- ½ cup rolled oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons cold unsalted butter cubed
Glaze
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Remove from heat and let cool slightly.
- In a bowl, mix oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until the mixture resembles coarse crumbs. Set aside.
- Preheat the oven to 350°F. Grease and flour a 9×13-inch pan.
- In a large bowl, whisk together sugars and brown butter until combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and orange extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped apples and pecans.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the spiced crumble topping evenly over the batter.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before drizzling with the caramel glaze.
- While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low
- heat.Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce to a simmer and continue to stir constantly.
- Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.
- Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.
- Drizzle over the cake.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
