Apple pecan cake with caramel glaze

A moist, spiced apple cake enriched with crunchy pecans and finished with a luscious caramel glaze. This comforting dessert is perfect for fall gatherings or any occasion where you want to impress with a delicious homemade treat.

Ingredients:

For the Cake:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup unsalted butter softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
3 cups peeled and chopped apples Granny Smith recommended
1 cup chopped pecans

For the Caramel Glaze:

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup heavy cream
1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the sour cream and mix until smooth. Gradually add the dry ingredients, mixing until just combined.
Gently fold in the chopped apples and pecans.
Pour the batter into the prepared baking dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
While the cake is still warm, poke holes all over the top with a skewer or fork. Pour the caramel glaze over the cake, allowing it to soak in.
Let the cake cool completely before slicing and serving.

Notes

This cake can be easily adapted to suit different preferences. For a spiced variation, add 1/2 tsp ground ginger and a pinch of cardamom. Substitute walnuts for pecans or try using a gluten-free flour blend for a gluten-free version