Apple Pecan Cake with Caramel Glaze & Brown-Butter Bourbon Drizzle is the kind of dessert that warms your heart on a crisp New York evening. I first smelled something similar drifting through a bakery on West 4th Street in Greenwich Village — the aroma of warm apples, spice, and something buttery and boozy in the air. That memory inspired this loaf-style cake. It’s both nostalgic and modern, combining chopped crisp apples, toasted pecans, and layered spice in a tender cake, finished with a smooth caramel glaze and a drizzle of brown-butter bourbon sauce that feels a little indulgent but oh-so-worth-it.
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Table of Contents
What Makes This Apple Pecan Cake Truly Special
- It’s not just an apple cake — it has the crunch of toasted pecans throughout.
- The texture is rich and moist, thanks to sour cream (or Greek yogurt), but still tender enough to slice thick.
- The dual finishing touches — a caramel glaze and a boozy bourbon drizzle — elevate it from everyday dessert to special-occasion showpiece.
- Balanced spicing: cinnamon, nutmeg, and warmth without overpowering the apple sweetness.
Ingredient Notes & Substitutions
Here’s why each ingredient matters — and how you can tweak it:
- Flour / Leaveners: All-purpose flour with baking soda and baking powder give the rise and soft crumb.
- Spices: Cinnamon and nutmeg complement the apple’s natural sweetness. If you like more warmth, add a pinch of ground ginger or cardamom.
- Butter & Sugars: Melted butter plus both brown and granulated sugar create depth and moistness.
- Apples: Crisp varieties like Honeycrisp or Fuji are ideal — they hold shape and give texture.
- Toasted Pecans: Toasting brings out nutty flavor. You could use walnuts instead, though pecans are traditional.
- Sour Cream / Greek Yogurt: Adds moisture and slight tang. Yogurt is a lighter alternative.
- Caramel Glaze: Warm, buttery-sweet topping that seeps into the cake.
- Brown-Butter Bourbon Drizzle: A rich finish — the butter is browned for flavor, then combined with powdered sugar and bourbon for complexity.
Possible Substitutions
- Use Greek yogurt instead of sour cream.
- For dairy-free version, replace butter with vegan butter substitute and use coconut cream for glaze.
- Reduce bourbon slightly or omit entirely for a non-alcohol version (replace with extra vanilla).
- Use gluten-free flour blend in place of all-purpose flour (texture will differ slightly).
If you loved this recipe, explore more seasonal bakes like our Maple Walnut Loaf with Espresso Glaze — another cozy favorite loaf to enjoy as the leaves turn and the air cools.
How to Make Apple Pecan Cake with Caramel Glaze & Brown-Butter Bourbon Drizzle
Step-by-Step Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a loaf pan or a 9-inch round cake pan. Line with parchment if needed. - Mix Dry Ingredients
In a bowl, whisk together:- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Combine Wet Ingredients
In another bowl:- Whisk melted butter with brown sugar and granulated sugar until smooth.
- Add eggs one at a time, then vanilla.
- Stir in sour cream or Greek yogurt.
- Make the Batter
Gently fold dry mix into wet until just combined. Then fold in:- 2 cups peeled, chopped apples (Honeycrisp or Fuji)
- 1 cup toasted pecans (chopped)
- Bake the Cake
Pour batter into prepared pan. Bake for 45–55 minutes or until a toothpick inserted near the center comes out clean (with maybe a few moist crumbs). Let cake cool in the pan briefly, then move to a rack. - Make the Caramel Glaze
In a small saucepan over medium heat, combine:- ½ cup brown sugar
- 3 tablespoons butter
- 2 tablespoons heavy cream
Stir until smooth and slightly bubbling. Add vanilla extract. Let cool slightly, then pour glaze over the cooled cake.
- Prepare the Brown-Butter Bourbon Drizzle
In another small pan, melt ¼ cup unsalted butter and cook until it browns slightly and becomes nutty in aroma. Remove from heat quickly, then whisk in:- 1 tablespoon bourbon
- ½ cup powdered sugar
- 1 tablespoon milk (add more if needed to reach your desired drizzle consistency)
- Finish & Serve
Drizzle the brown-butter bourbon mixture over the glazed cake. Sprinkle extra chopped pecans on top, dust lightly with powdered sugar if you like. Slice thick and serve!
Quick Tips & Tricks
| Tip | Why It Helps |
|---|---|
| Toast the Pecans First | Enhances nutty flavor and avoids soggy texture in the cake |
| Cool Before Applying Glaze | Glaze sets properly; warm cake can cause run-off |
| Use Room-Temperature Eggs | Helps batter mix evenly and rise consistently |
| Tent with Foil if Browning Too Fast | Protects edges while center finishes baking |
| Let Cake Rest | Drizzle look better once the cake is cool and drizzle has time to set |
Nutrition & Serving Suggestions
- Estimated Calories: ≈ 380 kcal per slice
- Servings: 8 slices
- Texture: Moist crumb with crunchy nuts and juicy apple bits
Serving Ideas:
- Pair with a cup of hot apple cider or chai tea for a cozy afternoon treat.
- Serve a slice warm with a scoop of vanilla ice cream or dollop of whipped cream.
- Garnish with fresh autumn fruit (such as sliced pear or apple wedge) alongside.
Storage Tips:
- Store covered at room temp for up to 2 days.
- Then refrigerate to prolong freshness (especially if glazed).
- You can freeze slices wrapped individually for up to 1 month. Thaw before serving.
Frequently Asked Questions (FAQs)
Can I use different types of apples?
A: Yes — Granny Smith, Fuji, or Honeycrisp all work well. Choose crisp ones that won’t turn mushy.
Is the bourbon flavor strong?
A: It’s subtle. The quantity is small and mostly in the drizzle. If you prefer no alcohol, omit bourbon or replace with vanilla extract.
Can I bake it in a loaf pan instead of round?
A: Absolutely. A standard 9×5 loaf pan works. Just test doneness slightly earlier if your pan is smaller depth.
How do I avoid soggy bottom from apples?
A: Make sure to chop apples evenly, drain any excess moisture, or pat them lightly before folding into batter. Also, insuring your pan is prepared properly helps.
Can I make this cake ahead?
A: Yes — bake a day ahead, apply glaze the morning you serve it. Cover loosely in plastic wrap to preserve drizzle texture.
Apple Pecan Cake with Caramel Glaze & Brown-Butter Bourbon Drizzle
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
Description
Warm spiced apple pecan cake finished with silky caramel glaze and rich brown-butter bourbon drizzle — cozy dessert for gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups peeled, chopped apples (Honeycrisp or Fuji)
- 1 cup toasted pecans, chopped
- ½ cup sour cream or Greek yogurt
- For the Caramel Glaze:
- ½ cup brown sugar
- 3 tablespoons butter
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- For the Brown-Butter Bourbon Drizzle:
- ¼ cup unsalted butter
- 1 tablespoon bourbon
- ½ cup powdered sugar
- 1 tablespoon milk (add more as needed)
Instructions
- Preheat oven to 350°F (175°C). Line and lightly grease a 9-inch cake pan or loaf pan.
- In one bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk melted butter with both sugars until smooth. Add eggs and vanilla, then mix in sour cream.
- Fold dry ingredients into wet mixture until just combined. Stir in apples and pecans.
- Pour batter into prepared pan. Bake for 45–55 minutes or until a toothpick comes out clean.
- For the caramel glaze: combine brown sugar, butter, and cream in a saucepan. Heat until smooth and slightly thickened. Add vanilla and cool slightly before pouring over cake.
- For the bourbon drizzle: brown the butter until golden. Remove from heat, whisk in bourbon, powdered sugar, and milk until glossy.
- Drizzle both sauces over the cooled cake. Garnish with extra pecans and a dusting of powdered sugar.
Notes
Toast pecans ahead of time for deeper flavor.
Let cake cool completely before glazing to avoid melting.
Tent with foil if browning too quickly in the oven.
Drizzle thinly for an elegant finish.
Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: dessert / Oven Bake
- Cuisine: American
Conclusion
Apple Pecan Cake with Caramel Glaze & Brown-Butter Bourbon Drizzle isn’t just another fall dessert it’s comfort baked into every slice. The tender crumb, warm spices, buttery pecans, and that duo of silky caramel and nutty bourbon drizzle turn your kitchen into a cozy bakery. Whether you serve it at a family brunch, Friendsgiving, or as a quiet weekend treat with coffee, it always feels special — rustic, fragrant, and soul-warming.
If you loved this recipe, explore more seasonal bakes like our Maple Walnut Loaf with Espresso Glaze — another cozy favorite to enjoy as the leaves turn and the air cools.
