Apple Pecan Cake with Salted Caramel Glaze

Apple Pecan Cake with Salted Caramel is a moist, warmly spiced cake that packs a big punch of autumn flavors just like these Apple Donuts. It's a perfect combination of toasted pecans, fresh apples, salted caramel, and bourbon glaze on top. This delicious fall dessert is made in a bundt pan which makes baking a piece of cake!

If I were to make the ultimate fall dessert, it would be this apple pecan cake with salted caramel top. Here you can just throw a bunch of apples to good use - you can whip up this apple pecan cake within an hour, add some toasted nuts, glaze it with bourbon and caramel - and done. It's definitely best served warm although it's deliciously flavorful the next day as well.

You will fall in love not only with the cake itself, but with the luxurious Salted Bourbon Caramel Glaze, that is really the star of the show here.

Key Ingredients for Apple Pecan Cake

• All-purpose flour: I used unbleached flour because they bleach flour with chlorine.
• Butter: I used unsalted butter just because different manufacturers add various amounts of salt to salted butter. But if you don't have unsalted butter, then go ahead and use salted butter! Just omit the extra salt (see next).
• Spices: My spice combination includes cinnamon, ginger, allspice, nutmeg and cardamom, but feel free to add or subtract. Just make sure to keep cinnamon and nutmeg there.
• Sugar: There is only one cup of granulated sugar and brown sugar in the this cake.
• Apples: Granny Smith apples, or other firm baking apples.
• Bourbon and heavy cream: Perfect combination for salted caramel glaze.
• Pecans: I love combination of pecans and apples.
• Vanilla Extract: Without vanilla, there will be very little flavor, but it won't hurt the texture of what you bake.

Kitchen Tools you'll need

• 10-inch bundt pan: greased and floured.
• Parchment paper: for lining the bundt pan.
• Medium saucepan: for making bourbon glaze.
• Mixing bowls: the more the merrier.
• Tools: whisk, spatula, candy thermometer (optional),
• Skillet for toasting pecans.

How to make Apple Pecan Bundt Cake

This is an overview of the step by step process of making the cake that includes photos of each step.

1. Toast pecans

Add butter and pecans halves and toast them for 3-5 minutes, stirring frequently, until golden and fragrant.

Remove from heat and sprinkle with flaky sea salt. Spread on parchment to cool and crisp.

2. Brown the butter

In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat, pour into a heat resistant bowl/container and let it cool slightly.

3. Make cake batter

• Whisk together the all-purpose flour, baking powder, baking soda, spices, and salt.
• Now mix the sugars and browned butter until well combined. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
• Toss diced apples in a little flour if extra juicy. In a separate bowl, toss the chopped toasted pecans with 1 tablespoon flour to prevent sinking.

Fold the dry ingredients into the wet mixture until just combined. Gently fold in the apples and floured pecans.

Spoon the batter into the prepared bundt pan and smooth the top.

4. Bake

Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

5. Cool the cake

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

6. Make Bourbon salted caramel glaze

• While the cake bakes, add the sugar and 2 tablespoons of water to a medium saucepan. Stir gently just to moisten the sugar, then leave it undisturbed.
• Heat over medium and bring to a boil. Let it cook without stirring, swirling the pan gently if needed, until the mixture turns a deep amber color (this takes 6-10 minutes). Watch closely toward the end to avoid burning.
• Once caramelized, remove the pan from heat and carefully add the butter (it will bubble). Stir slowly until fully melted and combined.
• Gradually whisk in the heavy cream, warm room temperature cream works best to avoid seizing. The mixture will bubble and steam.
• Once smooth, stir in the bourbon and flaky sea salt. Let the glaze cool at room temperature for about 1 hour, until thickened to a pourable consistency.

7. Drizzle and decorate

Drizzle the salted bourbon caramel glaze generously over the cooled bundt cake, save some caramel for serving (if desired). Top with toasted buttered pecans while the glaze is still tacky.

Pro tips on making this recipe

• Want a smoother cake? Then chop those apples! But in all honesty, you can easily adjust the structure your cake by changing up how fine (or not) you chop your apples. For a smoother cake texture, grate the apples. For a more rustic vibe, chop or dice your apples.
• Want a rustic looking cake? Then use whole pecans sprinkled over the top, for a more refined cake, just use chopped pecans and a few well placed pecan halves.
• Caramel glaze tips: Use a wet pastry brush to wipe down the sides of the pan where crystals may have formed before boiling the mixture. Don't stir the mixture once it starts to boil, only swirl the pan. If the mixture seizes after adding the cream, return the pan to low heat and stir gently until it smooths out again.
• Wait before removing the cake. Once the cake has been baked, set a timer for 15 minutes then remove the cake from the pan to a cooling rack. If you remove it too soon, the cake may break/fall apart. If you wait too long, it will stick to the pan.

Frequently Asked Questions

• What are the best apples to use for this apple bundt cake? I recommend Granny Smith apples because they're firm, tart, and hold their shape beautifully while baking. You can also use Honeycrisp, Braeburn, or Pink Lady if you want something a little sweeter with the same structure. Avoid soft varieties like Red Delicious, which can turn mushy in the oven.
• Why did my caramel glaze turn grainy? Grainy caramel is usually caused by crystallized sugar. To avoid this, don't stir the sugar once it starts to boil but instead just gently swirl the pan. You can also brush down the sides of the pot with a wet pastry brush before it starts to bubble to keep crystals from forming. Also, use warm cream and room-temperature butter to prevent the sugar from seizing when you add them.
• Can I make this cake ahead of time? Yes! This bundt cake keeps beautifully. You can bake the cake a day ahead and wrap it tightly once cooled. Add the caramel glaze and toasted pecans just before serving for the best texture and presentation.

• Can I skip the bourbon in the glaze?
  Absolutely. If you want to make a non-alcoholic version, just leave the bourbon out or replace it with a splash of vanilla extract. The glaze will still be buttery, sweet, and rich.
• How do I keep my bundt cake from sticking to the pan?
  After baking, cool the cake for exactly 15 minutes before inverting it onto a wire rack. Too soon and it might break; too late and it might stick.
• Can I use all-purpose flour instead of whole wheat?
  This cake uses a mix of white whole wheat and all-purpose flour for depth and structure, but you can substitute all-purpose for the whole wheat if that's what you have on hand. It will still be tender and delicious.
• Can I grate the apples instead of dicing them?
  Yes! If you prefer a more uniform texture, you can grate the apples. If you love visible bites of apple in your cake, go ahead and dice them. Either way, be sure to use a firm baking apple that holds up in the oven.

Serving suggestions

• This cake is rich and spiced, so it pairs beautifully with cozy, simple sides. For a comforting touch, try it with a warm mug of apple cider, chai, or strong black coffee.
• If you're serving it for a holiday or gathering, a scoop of vanilla ice cream or a dollop of whipped cream (bourbon whipped cream would be especially nice!) makes it extra special.
• You can also serve it with sautéed apples or maple-glazed pears for a rustic, farm-style dessert plate. And for brunch, it's lovely alongside a savory egg dish or sharp cheddar biscuits.

Make-Ahead/Freezer-Friendly Instructions

• Room temp: The cake is best enjoyed fresh but for up to 2 days. Store at room temperature in a cake dome or covered with foil.
• Freeze: It can also be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap.
• Thaw overnight on the countertop before serving.

More delicious apple cakes

• French Apple Cake
• Easy Jewish Apple Cake
• Italian Apple Bundt Cake
• Russian Apple Sheet Cake
• Cinnamon Roll Apple Cake with Cream Cheese Icing
• Tarte Tatin with Brandy Caramelized Apples