3. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- This ensures even distribution of spices and rising agents in the cake.
4. Cream Butter and Sugars
- In a large bowl, use an electric mixer to cream softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Scrape down the sides of the bowl to ensure all sugar is incorporated.
5. Add Eggs and Vanilla
- Beat in eggs, one at a time, ensuring each is fully combined before adding the next.
- Mix in vanilla extract. This builds a smooth, rich base for the cake.
6. Combine Wet and Dry Ingredients
- Alternately add the flour mixture and sour cream to the butter mixture in 3 additions, starting and ending with the flour.
- Mix gently until just combined — overmixing can make the cake dense.
7. Fold in Apples and Pecans
- Gently fold the diced apples and toasted pecans into the batter.
- Ensure even distribution without crushing the apples. The chunks of apple will provide moisture and sweetness throughout.
8. Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare the Caramel Glaze
- In a small saucepan over medium heat, melt butter.
- Stir in brown sugar and cook for 2–3 minutes until the mixture bubbles slightly.
- Slowly add heavy cream, stirring constantly, until smooth and slightly thickened.
- Remove from heat and stir in vanilla extract and a pinch of salt. Allow the glaze to cool for a few minutes — it should be pourable but not runny.
10. Glaze the Cake
- Once the cake is completely cooled, drizzle the caramel glaze over the top.
- Use a spatula or the back of a spoon to gently spread it so it drips slightly over the edges for a beautiful finish.
11. Serve and Enjoy
- Let the glaze set for 10–15 minutes before slicing.
- Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Tips for Perfection:
- Apples: Choose firm varieties like Honeycrisp or Granny Smith to prevent mushy cake.
- Pecans: Toast them just before baking to preserve flavor and crunch.
- Caramel Glaze: If it thickens too much, gently warm it to pourable consistency.
This Apple Pecan Cake with Caramel Glaze is a harmonious blend of tender cake, sweet-tart apples, crunchy pecans, and buttery caramel. It’s the kind of dessert that makes your kitchen smell irresistible and leaves everyone asking for seconds.
If you want, I can also create a version with step-by-step photos and tips for drizzling the caramel perfectly, which makes it easier to follow for beginners. Do you want me to do that?
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