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Apple Cake with Salted Caramel Glaze

A tender apple cake bursting with fresh fruit, warm spices, and crunchy pecans, all finished with a rich salted caramel glaze. This comforting dessert is the perfect balance of sweet, nutty, and buttery flavors, making it a must-bake for fall or any season when apples are at their best.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling & Glazing Time 30 minutes
Total Time 2 hours 10 minutes
Servings 12

Ingredients
  

For the Cake:

  • 3 cups 360 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple pie spice
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • 1 ½ cups vegetable or grapeseed oil
  • 1 cup 200 g brown sugar, packed
  • 1 cup 200 g granulated sugar
  • 2 ½ teaspoons vanilla extract
  • 5 medium baking apples peeled, cored, and chopped
  • ½ cup chopped pecans

For the Salted Caramel Glaze:

  • 6 tablespoons 84 g salted butter
  • ⅓ cup 65 g dark brown sugar
  • ⅓ cup 65 g light brown sugar
  • ½ cup heavy cream
  • Flaky sea salt for sprinkling

Instructions
 

  • Preheat the oven to 325°F. Line a 13×9-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together flour, baking soda, cinnamon, apple pie spice, and salt. Set aside.
  • In another bowl, beat the eggs lightly. Add oil, brown sugar, granulated sugar, and vanilla. Mix until smooth.
  • Gradually stir in the dry ingredients until just combined. Do not overmix.
  • Fold in the apples and pecans with a spatula. The batter will be thick and apple-heavy.
  • Spread batter evenly into the prepared pan.
  • Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a wire rack while preparing the glaze.
  • For the glaze: In a saucepan, melt butter. Add both sugars and cream, stirring constantly over low heat for 5 minutes.
  • Increase heat to high, boil for 2 minutes, then remove from heat. Let cool for 5–7 minutes until slightly thickened.
  • Spoon glaze evenly over the warm cake.
  • Sprinkle with flaky sea salt.
  • Allow cake to cool completely before slicing with a sharp knife.

Notes

  • Use firm apples like Granny Smith if you prefer a tart contrast, or Honeycrisp for sweetness.
  • Toast the pecans beforehand for added depth.
  • For a lighter cake, reduce the oil by ¼ cup and replace with applesauce.
  • Glaze should be poured while warm—if it firms too much, gently reheat before using.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerated up to 5.