Description
This homemade caramel apple cake is packed with warm spices, tart Granny Smith apples, and crunchy pecans, then finished with a rich, buttery caramel glaze. A moist, easy apple cake recipe that makes the perfect cozy fall dessert for holidays, gatherings, and sharing.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup butter, softened at room temperature
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 3 cups Granny Smith apples, peeled and chopped
- 1 cup pecans, chopped
- 2 teaspoons lemon zest
Caramel Glaze
- 1 1/2 cups (12 tablespoons) butter
- 1 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 tsp salt
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F and generously grease and flour the bottom of the bundt pan, making sure to coat all the nooks and crannies.
- In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. Set to the side.
- In a stand mixer with a paddle attachment, mix butter, brown sugar, and granulated sugar on medium speed. Beat in two eggs and vanilla. Mix until combined.
- Pour flour mixture into the wet ingredients and mix until combined. The batter will be thick, and that’s how you want this batter to be. Make sure there are no flour streaks left in the batter. Use a wooden spoon to fold in chopped apples, nuts, and lemon zest.
- Pour the batter into the Bundt pan and bake for 1 hour. Test doneness with a toothpick. Let the cake cool for 15 minutes before flipping it over to cool on a wire cooling rack. Let the cake cool for an additional 15 minutes before adding the glaze.
- While the cake is cooling, make the caramel glaze. Melt butter in a small saucepan over medium-low heat.
- Stir in sugar, milk, and salt, and continue to stir until the mixture starts bubbling. Reduce the heat and continue to simmer for 2-3 minutes. As it simmers, it will start to thicken. If it hasn’t thickened to a syrup-like texture, keep simmering for a couple more minutes. You don’t want the glaze to be watery.
- Remove from heat and stir in vanilla and 1/4 cup heavy cream. Let it cool for 10-15 minutes before pouring it over the cake.
- Generously glaze the cake and let it set for about 5 minutes before slicing and enjoying!
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 1 hour