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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup unsalted butter, softened - 4 large eggs - 1 cup buttermilk - 2 cups peeled and diced apples (about 2 medium apples) - 1 cup chopped pecans (toasted if desired) - 1 cup caramel sauce (store-bought or homemade) - Powdered sugar for dusting This recipe starts with basic pantry items. First, you need all-purpose flour. It gives the cake structure. Next, granulated sugar adds sweetness. Baking powder and baking soda help the cake rise. Salt balances the flavors, while cinnamon adds warmth. For richness, use unsalted butter. It makes the cake moist. The eggs provide binding. Buttermilk gives a tender crumb and a slight tang. Diced apples bring freshness and flavor. You can use any tart or sweet apple. Chopped pecans add crunch and a nutty taste. Caramel sauce is key for that sweet, gooey layer. You can make it from scratch or use store-bought. Finish with powdered sugar for a lovely look. This creates a cake that is rich, sweet, and full of texture. Each ingredient plays a vital role in making this dessert a hit! 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon 3. Add ½ cup softened butter to the dry mix. Beat with a mixer on medium speed for 2-3 minutes. The mixture should be light and fluffy. 4. Next, add 4 eggs, one at a time. Make sure to blend well after each egg. Then, mix in 1 cup buttermilk until smooth. 5. Gently fold in: - 2 cups peeled and diced apples - 1 cup chopped pecans 6. Divide the batter evenly between the two prepared cake pans. 7. Bake for 25-30 minutes. Check with a toothpick; it should come out clean when done. 8. After baking, let the cakes cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely. 9. Once cooled, place one cake layer on a serving plate. Spread a layer of 1 cup caramel sauce on top and sprinkle with more pecans. 10. Add the second layer on top and press down gently. Drizzle caramel sauce over the cake, letting it run down the sides. 11. Finally, dust the top with powdered sugar just before serving. This cake is not just a treat; it’s a celebration of flavors! To ensure even baking, rotate your cake pans halfway through. This helps all sides cook the same. Check if your cake is done by inserting a toothpick in the center. If it comes out clean, your cake is ready. To avoid dryness, do not overmix the batter. Mix just until combined. For a fluffy texture, use room temperature eggs and buttermilk. Want to change things up? You can swap the apples for pears or berries. Both add a nice twist to the flavor. If you don’t have pecans, walnuts or almonds work well too. For caramel sauce, try a homemade version. Combine sugar and heavy cream for a rich taste. You can also use chocolate sauce for a different flavor profile. Garnish your cake with extra chopped pecans and a sprinkle of powdered sugar. This adds a nice touch. Serve each slice with a scoop of vanilla ice cream. Drizzle more caramel sauce on the plate for a fancy look. You could pair the cake with a warm cup of coffee or tea. It makes a great dessert for any gathering! {{image_2}} You can easily spice up your caramel apple pecan cake. Adding a hint of nutmeg or vanilla extract can enhance its flavor. A teaspoon of nutmeg gives warmth, while vanilla adds sweetness. You can also toss in chocolate chips or other fruits like cranberries or pears. These changes create fun twists on the classic taste. If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. Make sure the blend includes a binding agent. For dairy-free needs, use almond milk or coconut milk in place of buttermilk. You can also replace butter with coconut oil or a dairy-free spread. These swaps can make this cake fit your diet without losing flavor. Want to try different sizes? You can make this recipe into cupcakes or a sheet cake. For cupcakes, fill each liner about two-thirds full with batter. Bake them for 18-20 minutes. If you prefer a sheet cake, pour the batter into a greased 9x13 inch pan. Bake it for 30-35 minutes. This flexibility allows you to enjoy the cake any way you want! To store leftover cake, wrap it tightly in plastic wrap. This helps keep it moist. Place the wrapped cake in an airtight container. Store it at room temperature for up to three days. For the best taste, enjoy it warm or at room temperature. You can freeze the cake layers for longer storage. First, let the cake cool completely. Then, wrap each layer in plastic wrap tightly. Place the wrapped layers in a freezer-safe bag or container. They can stay frozen for up to three months. If you need to thaw the cake, move it to the fridge overnight. It will keep its flavor and texture well. To reheat slices, use a microwave. Place a slice on a microwave-safe plate. Add a damp paper towel on top to keep it moist. Heat for about 10-15 seconds. Check to see if it’s warm. If not, heat in short bursts until warm. This keeps the cake soft and tasty. Enjoy your slice with some extra caramel sauce for added flavor! To add moisture to your cake, use these simple techniques: - Use buttermilk instead of regular milk. It adds richness. - Add applesauce to the batter. This keeps the cake soft. - Avoid overmixing the batter. Mix just until combined. - Bake the cake until just done. Check with a toothpick. These steps help retain moisture and create a soft cake. Yes, you can use different apples! Here are a few great options: - Granny Smith: Tart and firm, great for baking. - Honeycrisp: Sweet and crisp, adds flavor. - Fuji: Sweet and juicy, perfect for a rich taste. Mixing apple varieties can also create a unique flavor blend. To keep your cake fresh, follow these tips: - Store in an airtight container at room temperature. - If you want to keep it longer, refrigerate it. - For best flavor, enjoy it within three days. If it has frosting, cover it well to prevent drying out. Yes, you can prepare this cake in advance! Here’s how: - Bake the cake layers a day before serving. Cool and store them. - Make the caramel sauce ahead and keep it in the fridge. - Assemble the cake on the day you plan to serve it. This way, you can enjoy your time with guests and not stress in the kitchen! This blog post walked you through making a delicious caramel apple pecan cake. You learned about the key ingredients, step-by-step instructions, and helpful tips. I shared ideas for flavor variations, dietary changes, and storage methods. Remember, this cake offers rich flavors and great textures. With the right techniques, you can impress your friends and family. Enjoy baking, and don’t forget to try your own twist on this recipe! It’s sure to be a hit!

Caramel Apple Pecan Cake

Indulge in the ultimate dessert with this Caramel Apple Pecan Cake recipe! Perfectly moist and packed with fresh apples and crunchy pecans, this cake is drizzled with rich caramel sauce for a decadent finish. Easy to make and perfect for any occasion, this recipe is sure to impress your family and friends. Click through to discover the step-by-step instructions and treat yourself to this delightful cake today!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

4 large eggs

1 cup buttermilk

2 cups peeled and diced apples (about 2 medium apples)

1 cup chopped pecans (toasted if desired)

1 cup caramel sauce (store-bought or homemade)

Extra caramel sauce for drizzling on top

Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.

      Add the softened butter to the dry ingredients and mix on medium speed using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

        Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Follow with the buttermilk and mix until smooth.

          Gently fold in the diced apples and chopped pecans until evenly distributed throughout the batter.

            Split the batter evenly between the two prepared cake pans.

              Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

                Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

                  After the cakes are cooled, place one layer on a serving plate. Spread a generous layer of caramel sauce over the top and sprinkle with some more chopped pecans.

                    Place the second cake layer on top and gently press down. Drizzle caramel sauce over the top of the cake, allowing it to run down the sides for a beautiful effect.

                      Dust with powdered sugar just before serving for an elegant finish.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12

                          - Presentation Tips: Serve the cake slices with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent dessert experience. Garnish each plate with a sprinkle of toasted pecans.