This Apple Caramel Cake is studded with pecans and glazed with a caramel sauce. I make this family recipe every fall when apples are at their peak. Baked in a tube pan, this cake is a tradition for the fall Jewish holidays and one of those cakes that doesn't last once it hits the table.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
This recipe is special because it comes straight from my Mom's kitchen, and I bring it out every year as soon as apple season rolls in. The cake is hearty enough for a holiday table but simple enough to bake on a Sunday afternoon. The caramel glaze makes it feel indulgent, while the apples and pecans keep it grounded in fall comfort.
Jump to:
For the Jewish High Holidays, this cake is always part of my spread, sitting alongside savory favorites like Grandma's Chicken Soup, Carrot Ring, and Vegetable Kugel. When I want to highlight apples in another way, my Apple Cranberry Tart is a beautiful addition to the dessert table.
Ingredients
You will need the following ingredients to make this apple cake:
Ingredient Notes
- Gluten-Free - You can make this cake gluten-free by swapping out the the all-purpose flour for a 1:1 gluten-free flour. You will need to use the spoon and level method with a scale by measuring out 390 grams of flour. Once you make the batter, let the batter sit on the countertop for 20 minutes to let the gluten-free flour hydrate before baking.
- Vanilla - I sometimes substitute the 1 teaspoon of vanilla for a ½ teaspoon of vanilla paste. Vanilla paste has a stronger flavor and is my go-to vanilla.
See the recipe card for quantities.
Variations
- Spices - You can add a teaspoon of cinnamon, nutmeg, or cardamom if you want to warm up the spices.
- Nuts - This recipe calls for pecans but I have substituted walnuts in the past or left them out of this recipe all together. You don't need to toast them but it does heighten the flavor.
- Brown Sugar - I use a light brown sugar but you can use a dark brown sugar just as easily.
- Apples - Use a tart apple like a Granny Smith or Jonathon for this recipe. The tartness will shine through. Cut the apple pieces into a small dice. You can leave the skin on if you prefer.
How To Make Apple Caramel Cake: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 325 degrees Fahrenheit. Grease a tube pan and set aside. In a medium bowl, sift the flour, salt, and baking soda. Set aside.
Step 2: Using an electric mixer, beat the oil, sugar, eggs, and vanilla until well done.
Step 3: Gradually add the flour until the batter is combined and smooth. Fold in the nuts and apples.
Step 4: Place the batter in a tube pan and bake for at least an hour. The cake is done when a toothpick comes out clean. Place on a wire rack to cool.
Step 5: While the cake cools, make the glaze by combining the butter, sugar, and milk in a small pot on the stove over low heat. Gradually heat, stirring occasionally until it makes the glaze.
Step 6: Carefully invert the cake onto a plate. Spoon the glaze over the cake. Allow the cake to continue to cool. Serve.
Recipe Tips
- Invert the cake while warm, before you glaze the cake.
- Glaze the cake while it is still warm in order to set the glaze while the cake cools.
Confidence Tip
Grease the tube pan well! I use butter and a little flour but using a spray like Baker's Joy works really well.
Frequently Asked Questions
Yes! I typically make this cake a day ahead of time. Cover and store on the countertop until ready to use.
Yes! You can freeze an unglazed cake. Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months.
Yes. Use a large 12 cup bundt pan. Make sure you grease the pan well before pouring the batter into the pan.
Salads To Pair
Let me know your thoughts on this Apple Caramel Cake by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Apple Caramel Cake With Pecans And Caramel Glaze
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
- 1 tube pan
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups neutral oil canola, avocado, or sunflower
- 2 cups sugar
- 1 teaspoon vanilla extract
- 3 whole eggs
- 1 ¼ cups pecans chopped
- 2 cups apples pared, finely chopped
Instructions
Cake
- Preheat the oven to 325℉.
- Grease a large tube pan with butter and flour or a non-stick spray.
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Using the electric mixer, beat the oil, sugar, eggs, and vanilla until well done.1 ½ cups neutral oil, 2 cups sugar, 1 teaspoon vanilla extract, 3 whole eggs
- Gradually add the flour and beat until smooth.
- Fold in the nuts and apples.1 ¼ cups pecans, 2 cups apples
- Place in the tube pan and bake for 1 to 1 ½ hours or until a toothpick inserted into the center comes out clean.
- Place the cake on a wire rack for about 20 minutes.
Glaze
- Combine the butter, sugar, and milk in a small pan on the stove over low heat.½ cup butter, 2 tsps milk, ½ cup brown sugar
- Stir occasionally to combine.
- Invert the cake onto a serving plate.
- Spoon the glaze over the cake and let the cake continue to cool. Serve.
Gwen says
A family favorite