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Apple Cake with Caramel Glaze

Apple Cake with Caramel Glaze

An incredibly moist apple cake loaded with 3 pounds of apples and topped with a rich caramel glaze. This easy fall dessert has a pudding-like texture and gets even better the next day.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1½ cups vegetable oil
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2¼ teaspoons vanilla extract
  • 3 pounds Granny Smith apples peeled, cored, and chopped into ½-inch pieces (about 6-7 medium apples)
  • 1¼ cups pecans chopped
For the Caramel Glaze
  • 4 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup heavy cream
  • 1 pinch salt

Method
 

Prepare the Pan and Oven
  1. Preheat your oven to 325°F (165°C).
  2. Butter a 9x13-inch baking pan and lightly dust with flour, making sure to get into the corners.
Make the Cake Batter
  1. In a large bowl, beat together both sugars and vegetable oil for about 2 minutes until lighter and fluffier.
  2. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  4. Add the flour mixture to the wet ingredients in three batches, mixing on low speed just until no dry flour is visible. Do not overmix.
  5. Stir in the vanilla extract.
  6. Fold in the chopped apples and pecans. The batter will be very thick - this is normal. Keep folding until every apple piece is coated with batter.
Bake the Cake
  1. Scrape the batter into the prepared pan and spread evenly.
  2. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  3. Remove from oven and let the cake rest in the pan while you make the glaze. The cake should still be warm.
Make the Caramel Glaze
  1. In a medium saucepan over medium-low heat, melt the butter.
  2. Add both sugars and salt, stirring until combined. Cook for about 2 minutes, stirring occasionally.
  3. Pour in the heavy cream and increase heat slightly. Bring to a gentle boil, stirring constantly.
  4. Once boiling, continue cooking for exactly 2 minutes while stirring. The glaze will thicken and turn golden. Remove from heat immediately.
Finish the Cake
  1. Using a wooden skewer or toothpick, poke holes all over the top of the warm cake.
  2. Pour the warm caramel glaze over the cake, letting it soak into the holes and run down the sides.
  3. Let the cake cool for at least 30 minutes before cutting. Serve warm or at room temperature. Optional: serve with vanilla ice cream.

Notes

Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake tastes even better the next day!
Make Ahead: Bake the cake up to 2 days in advance and store covered at room temperature. Make the glaze fresh and pour it on right before serving.
Apple Varieties: Granny Smith apples are recommended for their tartness and ability to hold shape. Pink Lady or Honeycrisp can be substituted for a sweeter cake.
Pan Options: A tube pan or bundt pan can be used instead of a 9x13-inch pan. Baking time remains the same - check at 60 minutes.
Nut-Free Option: Pecans can be omitted or replaced with walnuts.
Cream Substitute: Whole milk or half-and-half can replace heavy cream, though the glaze will be slightly less rich.