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Apple Pecan Cake with Caramel Glaze

Apple pecan cake with caramel glaze is a tender, cinnamon-spiced sheet cake baked with finely chopped apples and pecans. A warm brown sugar glaze is poured over the cake before slicing for a soft, caramel-coated finish.
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Prep Time 20 minutes
Cook Time 57 minutes
Cooling and standing 30 minutes
Total Time 1 hour 47 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs large
  • 2 teaspoons vanilla extract
  • 3 apples medium, about 3 cups, peeled, cored, and finely chopped
  • 1 cup pecans chopped
For the caramel glaze
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup heavy cream

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Prepare the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. In a large bowl, whisk the granulated sugar, oil, eggs, and vanilla until smooth.
  5. Stir the flour mixture into the sugar mixture just until no dry streaks remain.
  6. Fold in the apples and pecans.
  7. Spread the batter evenly in the prepared dish.
  8. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the dish for 15 minutes.
Make the caramel glaze
  1. Combine the butter, brown sugar, and heavy cream in a 2-quart saucepan.
  2. Bring to a boil over medium heat, stirring.
  3. Boil for 2 minutes while stirring constantly.
  4. Pour the glaze evenly over the warm cake.
  5. Let stand for 15 minutes before slicing.

Notes

For an even bake, chop the apples finely and spread the batter evenly in the dish. Store covered in the refrigerator for up to 3 days; freeze slices for up to 3 months. For a nut-free option, omit the pecans.