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Apple Pecan Cake

Apple Pecan Cake
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Apple Pecan Cake is a cozy and comforting autumn dessert featuring the natural sweetness of fresh apples, the crunch of toasted pecans, and warm fall spices. This moist, flavorful cake is easy to make and perfect for family gatherings or casual indulgence, capturing the essence of fall in every bite.

Ingredients

Scale

Fruits

  • 2 cups fresh apples (peeled, cored, and diced; Fuji or Granny Smith recommended)

Nuts

  • 1 cup toasted pecans

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Sugars and Sweeteners

  • 1 cup brown sugar (or substitute some with maple syrup for variation)

Dairy & Eggs

  • ½ cup (1 stick) unsalted butter, softened (or vegan butter for dairy-free)
  • 2 large eggs (or 2 flax eggs for vegan version)

Flavorings

  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (to toss with apples)

Instructions

  1. Prepare the Apples: Peel, core, and dice fresh apples into bite-sized pieces. Toss them with a little cinnamon and lemon juice to keep them fresh and flavorful while preparing the batter.
  2. Toast the Pecans: Gently toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden, stirring frequently to prevent burning. This enhances their nutty flavor and crunch.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to create the flavorful base of the cake.
  4. Cream Butter and Sugar: Using a mixer or whisk, beat softened butter with brown sugar until creamy, light, and fluffy. This incorporates air for a tender crumb and rich taste.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract, ensuring the batter is smooth and homogenous.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to prevent a dense cake.
  7. Fold in Apples and Pecans: Carefully fold the prepared apples and toasted pecans into the batter, distributing evenly without deflating it.
  8. Bake the Cake: Pour batter into a greased cake pan and bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before serving for best texture.

Notes

  • Use fresh, crisp apples for the best texture and flavor, avoiding overripe or mushy ones.
  • Do not skip toasting pecans to enhance their aroma and crunch.
  • Measure flour using the spoon-and-level method to prevent a dry, dense cake.
  • Fold ingredients gently to keep the cake tender and light.
  • Check doneness starting at 45 minutes to avoid overbaking.
  • If possible, chill the batter in the refrigerator for 15-30 minutes for a firmer texture before baking.

Nutrition

Keywords: apple cake, pecan cake, fall dessert, autumn recipe, spiced cake, cozy dessert

Find it online: https://mealsbysarah.com/apple-pecan-cake/