Delicious Apple and Pecan Cake
This apple and pecan cake is a warm, inviting dessert perfect for fall gatherings. It combines the sweet, tart flavors of apples with the nutty crunch of pecans.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
Fruits and Nuts
- 2 cups diced apples Granny Smith and Honeycrisp
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Wash, peel, and dice the apples. Toss them with a tablespoon of lemon juice and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced apples and chopped pecans, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve the cake. Enjoy it with a cup of coffee or tea.
Storage
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Avoid overmixing once flour is added. For a spicier cake, increase cinnamon and nutmeg. Drizzle with caramel sauce for extra richness.
Ingredient Substitutions: Substitute walnuts for pecans if preferred. Use alternative flours like almond or whole wheat for different textures.
How to Serve: Best served warm with a scoop of ice cream or whipped cream. Pairs well with coffee or tea.
Storage & Freshness: Keep in an airtight container at room temperature for 3 days. Freeze for longer storage.
Make-Ahead Tips: Bake a day ahead and store at room temperature. Reheat before serving for a fresh taste.
Ingredient Substitutions: Substitute walnuts for pecans if preferred. Use alternative flours like almond or whole wheat for different textures.
How to Serve: Best served warm with a scoop of ice cream or whipped cream. Pairs well with coffee or tea.
Storage & Freshness: Keep in an airtight container at room temperature for 3 days. Freeze for longer storage.
Make-Ahead Tips: Bake a day ahead and store at room temperature. Reheat before serving for a fresh taste.