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Brown Butter Apple Blondies Recipe
Ash Tyrrell

Easy Apple Pecan Cake Recipe

I love how this apple pecan cake makes a simple fall dessert feel special without requiring complicated baking skills. When I make it, I use fresh baking apples, crunchy pecans, and warm apple-pie spices for plenty of homemade flavor. The best part is that I do not need to peel the apples or use a hand or stand mixer.
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Total Time 1 hour 9 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour: Forms the structure of the cake; use all-purpose flour rather than self-rising flour.
  • 1 teaspoon baking soda: Helps the cake rise; do not replace it with baking powder.
  • ½ teaspoon apple pie spice or ground cinnamon: Adds warm spice; cinnamon works when apple pie spice is unavailable.
  • ½ teaspoon salt: Balances the sweetness and brings the other flavors together.
  • 1½ cups chopped pecans: Add crunch and nutty flavor; lightly roasting them can give them extra depth.
  • 3 large eggs: Help bind the ingredients and provide structure.
  • 1 cup vegetable oil: Adds moisture and keeps the cake tender.
  • 2 cups firmly packed light brown sugar: Provides sweetness and a rich brown-sugar flavor.
  • 2 teaspoons vanilla extract: Rounds out the flavors and adds warmth.
  • 3 medium or 2 large baking apples: Bring natural apple flavor and moisture; Granny Smith is a great choice.
  • ¼ cup pecan halves and pieces: Optional garnish for a pretty crunchy finish.
  • Caramel glaze: Drizzle over the finished cake for a rich sweet topping.
  • Powdered sugar: Optional alternative if you want to skip the caramel glaze.

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, or use baking spray that already contains flour. I find the baking spray especially convenient because it quickly reaches the grooves of the Bundt pan and helps the finished cake release cleanly.
  2. Add the all-purpose flour, baking soda, apple pie spice or cinnamon, and salt to a medium bowl. Stir the chopped pecans into this mixture so they become coated with the flour. This helps distribute the pecans throughout the cake rather than letting them settle in one area.
  3. In a large bowl, whisk the eggs until they become light and foamy. Add the vegetable oil and whisk just until incorporated. Add the firmly packed brown sugar and vanilla extract, then mix until everything is combined. There is no need to bring out a hand mixer or stand mixer.
  4. Cut the apples away from their cores and shred or finely chop them. One of the easiest shortcuts is that I do not need to peel them first. The recipe calls for about 2½ cups of shredded apple. If the apples are particularly juicy, gently squeeze out some excess moisture before adding them.
  5. Stir the shredded apples into the brown-sugar mixture until they are evenly distributed. Using a baking apple is important because varieties such as Granny Smith, Golden Delicious, and McIntosh are better suited to baking than apples that can become too soft.
  6. Add the flour mixture to the brown-sugar and apple mixture. Stir just until the ingredients are combined. Avoid unnecessary mixing once the flour disappears so the cake keeps its tender texture.
  7. Pour the batter evenly into the prepared Bundt pan. Smooth the top if necessary, then place the pan on the center rack of the preheated oven. Keeping the batter evenly distributed helps the cake bake consistently.
  8. Bake for approximately 45 to 50 minutes. Check the center with a wooden pick or cake tester. It should come out almost clean, with a few crumbs attached but no wet batter.
  9. Let the cake cool in the Bundt pan for 10 minutes. I recommend setting a timer here because turning the cake out too early can cause it to fall apart, while leaving it in the pan too long can make it more difficult to release.
  10. While the cake rests in the pan, prepare the caramel glaze. The glaze becomes thicker as it cools, so timing it with the cake's cooling period makes it easier to drizzle over the finished dessert.
  11. Place a serving plate over the Bundt pan. Using oven mitts or pot holders, carefully turn the pan over so the cake releases onto the plate. Remove the pan carefully and allow the cake to continue cooling if desired.
  12. Drizzle the caramel glaze over the cake while it is ready for serving. For extra texture and presentation, add the optional pecan halves and pieces while the glaze is still soft. You can also skip the glaze and simply dust the cake with powdered sugar.
  13. Serve the cake warm or at room temperature. For an especially comforting dessert, I like the idea of pairing a warm slice with vanilla ice cream. Coffee, milk, iced tea, or hot tea also make simple serving companions.

Notes

  • I choose baking apples carefully. Granny Smith gives the cake a pleasant tang, while Golden Delicious and McIntosh are also suitable choices.
  • I never worry about peeling the apples. Leaving the peel on saves time and keeps the preparation simple.
  • I lightly roast pecans when I have time. It brings out a deeper, toastier pecan flavor.
  • I squeeze very juicy shredded apples gently. This helps the cake stay moist without becoming overly wet.
  • I set a timer for the 10-minute cooling period. This small step helps me avoid problems when releasing the cake from the Bundt pan.
  • I make the glaze close to serving time. Since it thickens as it cools, it is easier to drizzle when timed properly.
  • I use flour-containing baking spray when available. It makes preparing the detailed Bundt pan shape much quicker.