Tuesday, November 20, 2012

Caramel Apple Pecan Cake

I am so excited about Thanksgiving dinner this year.  I have been asked to provide dessert.  Unfortunately/fortunately I am not preparing dinner, but I am so happy to be participating.  Of course, a chocolate dessert is a requirement, that I will share with you soon.  But, I wanted to make something really fabulous and perfectly seasonal.  I also need something really simple and spectacular.

After coming up with a zillion options, I finally settled on this Caramel Apple Pecan Cake. It is so moist and so flavorful, it'll knock your socks off.  The applesauce and grated apples really make this a sensational appley cake.  The hint of cinnamon and nutmeg along with the pecans make it purely fabulous.  Pouring caramel glaze on top, just makes it sinfully delicious.

Super easy to prepare and a gorgeous centerpiece on your dessert table!  I am making another one for Thanksgiving and have to give away the rest of this cake.  Any takers??

Check out these fabulous cakes, perfect for your Thanksgiving table!  Click the picture or the link to open in a new window.

Peanut Butter Fudge Chocolate Cake; 4 layers of moist chocolate goodness, smothered in a peanut butter fudge frosting and chocolate ganache!

The best carrot cake you will ever sink your teeth into!  Moist and delicious carrot cake with a luxurious cream cheese frosting and toasted pecans!

Death by Chocolate cake... It is a chocolate journey! 7 layers of fabulous decadence. Unlike anything you have ever had before.

Caramel Apple Pecan Cake
serves 16
¾ cup canola oil
¾ cup unsweetened apple sauce
1 ½ cups granulated sugar
½ cup light brown sugar, packed
3 eggs
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
4 cups grated peeled apples
2 cups chopped pecans
2 tablespoon vanilla extract

Caramel Glaze
½ cup light brown sugar, packed
1/3 cup heavy cream
1/4 cup butter
pinch salt
1 cup confectioners' sugar
Chopped pecans, optional

Preheat oven to 325°F.  Prepare a bundt pan with butter and flour.  Set aside.
In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg.  Whisk to combine.  Set aside.

In a large bowl, combine the oil, applesauce, sugars, eggs and vanilla.  Whisk until well blended. Gradually add  flour mixture to creamed mixture until blended. Fold in the apples and pecans.

Pour batter into prepared pan. Bake for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Allow to cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with pecans.

Recipe adapted from Taste of Home October/November 1994 p.39

Click here for a printable version of this recipe - The Slow Roasted Italian.com 


  1. All of the cakes look so wonderful! They look so professional and yummy. I would especially like to try the apple cake. I like having a cake at Thanksgiving to break up the pie routine. Joni

  2. Will it be just as good if you use regular sweetened apple sauce?

  3. What would be the best apples to use?

    1. I used a combination of Granny Smith and Gala. I love the tartness from Granny Smith and the Gala is a fabulous apple in here.

  4. What would be the best apples to use?

  5. I made this and it wad great

  6. Yes, I am also interested in what would be the best apples to use. Thank you.

    1. I used a combination of Granny Smith and Gala. I love the tartness from Granny Smith and the Gala is a fabulous apple in here.

  7. is that 4 cups of apples before or after you grated them

    1. 4 cups is the measurement of the apples once they are peeled and grated. Hope that helps. Enjoy and let us know how it goes!


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