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Apple Pecan Cake

This moist and flavorful Apple Pecan Cake combines sweet apples and crunchy pecans, making it perfect for family gatherings and autumn evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour You can use whole wheat flour for a nuttier flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar Can substitute half with honey for a more natural sweetness.
  • 4 large eggs
  • 1 teaspoon vanilla extract
Fruits and Nuts
  • 2 cups peeled and chopped apples Use a mix of tart and sweet varieties.
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
Mixing
  1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined—do not overmix.
  3. Gently fold in the chopped apples and pecans until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared baking pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!

Notes

Top with whipped cream, a sprinkle of cinnamon, honey drizzle, or a scoop of vanilla ice cream for extra flavor. Avoid adding too many apples to prevent a wet batter. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.