Description
Caramel Apple Pecan Cake is a delightful layered dessert that brings together the warm flavors of cinnamon-spiced apples and crunchy pecans, all enveloped in a luscious cream cheese frosting. This moist apple cake is drizzled with rich caramel sauce, making it the perfect treat for any occasion, from family gatherings to holiday celebrations. Each slice offers a comforting combination of textures and tastes, with tender apple chunks nestled between fluffy cake layers.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups peeled, cored, and finely diced baking apples
- 2 large baking apples, peeled, cored, and diced into ½-inch pieces
- 2 tablespoons unsalted butter
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup prepared caramel sauce
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Gradually mix in the buttermilk and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix. Fold in the finely diced baking apples.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the cooked apple topping/filling: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and water. Cook, stirring occasionally, for 8-10 minutes, or until the apples are tender but still hold their shape. Remove from heat and let cool completely.
- Make the cream cheese frosting: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese and ½ cup butter until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, beating on low speed until combined, then increase to medium-high and beat until light and fluffy.
- Assemble the cake: Place one cooled cake layer on a cake stand or serving plate. Spread about 1 cup of cream cheese frosting over the top. Spoon half of the cooled cooked apple topping/filling evenly over the frosting. Place the second cake layer on top. Cover the entire cake with the remaining cream cheese frosting.
- Drizzle the prepared caramel sauce over the top and down the sides of the cake. Gently press the chopped pecans around the top edge of the cake. Spoon the remaining cooked apple topping/filling onto the center of the cake.
- Slice and serve immediately, or refrigerate until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg