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Apple Pecan Cake

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A deliciously moist Apple Pecan Cake featuring warm spices, a crunchy oat crumble, and a rich caramel glaze.

Ingredients

Scale
  • 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

  1. Brown 1 cup unsalted butter in a saucepan over medium heat until golden brown and nutty, then remove from heat and let cool slightly.
  2. In a bowl, mix ½ cup rolled oats, ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  3. Cut 3 tablespoons cold unsalted butter, cubed, into the oat mixture until it resembles coarse crumbs. Set aside.
  4. Preheat your oven to 350°F (175°C).
  5. Grease and flour a 9×13-inch pan.
  6. In a large bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and the cooled brown butter until combined.
  7. Add 3 large eggs one at a time, beating well after each addition.
  8. Stir in 1 teaspoon vanilla extract and 1 teaspoon orange extract.
  9. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  10. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  11. Fold in 2 cups peeled and chopped apples and 1 cup chopped pecans.
  12. Pour the cake batter into the prepared pan and spread evenly.
  13. Sprinkle the reserved spiced crumble topping evenly over the batter.
  14. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
  15. Let the cake cool completely before drizzling with the caramel glaze.
  16. While the cake is cooling, prepare the glaze.
  17. In a small saucepan, melt ¾ cup unsalted butter over low heat.
  18. Stir in 1 cup light brown sugar and ¼ cup whole milk.
  19. Bring the mixture to a boil over low heat, stirring constantly.
  20. Once boiling, reduce to a simmer and continue to stir constantly for 10 minutes until it thickens slightly.
  21. Remove the glaze from heat.
  22. Stir in 1 teaspoon vanilla extract.
  23. Let the glaze cool slightly; it should still be pourable but not too hot.
  24. Drizzle the cooled glaze over the completely cooled cake.

Notes

Ensure brown butter is slightly cooled before adding to sugars to prevent cooking the eggs.
Do not overmix the cake batter; mix only until just combined for a tender cake.
Toast pecans before adding to enhance their flavor and crunch.
Always wait for the cake to cool completely before applying the glaze to prevent it from melting and soaking in.

Find it online: https://thecozycuppa.com/apple-pecan-cake/