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Apple Pecan Cake recipe

Apple Pecan Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Pecan cake

A fantastic cake, which is simple to make and tastes fab. Enjoy with whipped cream or ice cream.

120 people made this

IngredientsServes: 18

  • For the Topping
  • 220g dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 60g chopped pecans
  • For the Cake
  • 250g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 200g caster sugar
  • 210g apple butter (see footnote)
  • 1 teaspoon vanilla extract
  • 15g wheatgerm
  • 250ml soured cream
  • 2 eggs, beaten

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease one 20x30cm or similar sized tin.
  2. Prepare the topping by mixing together the dark brown soft sugar, cinnamon, nutmeg and chopped pecans. Set aside.
  3. Sieve together the flour, baking powder, bicarbonate of soda and salt. Set aside.
  4. Beat together butter and sugar; add eggs and beat well. Add apple butter, vanilla and wheatgerm. Add sieved dry ingredients alternately with soured cream; mix well after each addition.
  5. Pour half of batter into the tin, sprinkle over half of the topping. Pour remaining batter and top with remaining topping.
  6. Bake in preheated oven for 40 minutes.

Apple butter

Is a concentrated version of apple sauce. It can be purchased in speciality shops or online. To make your own, try this Apple butter recipe.

Recently viewed

Reviews & ratingsAverage global rating:(156)

Reviews in English (132)

by Gloria of Angels Camp, CA

I found this recipe when I was looking to use up a jar of apple butter a friend gave me. It is a great cake! I did some modifications; brown sugar instead of white; walnuts instead of pecans; instant oats instead of bran/wheat germ. Perfect for potluck or church socials - no messy frosting.-06 Nov 2004


Wonderful, moist cake! A real treat. The batter was thicker than I expected and I thought I made a mistake, but the result was a big hit with everyone.-18 Nov 2001

How to Make Easy Apple Pecan Cake

Preheat oven to 350 degree F.

Grease well, a 9 inch pie plate. Set aside.

Melt butter in a large bowl ( I use microwave )

Into the melted butter, add egg, vanilla and sugar and whisk well.

Sift the flour, spices, baking powder and add to the egg mixture. Batter will be thick.

Stir in apples & pecans until well distributed

Spread batter evenly into pie plate.Bake for 40 - 45 minutes or until a pick comes out clean. About 10 minutes before cakes is done, I sprinkle with a cinnamon sugar mixture.

This is best served warm with a scoop of vanilla ice cream, or whipped cream. Yum!

1 cup (100 grams) chopped pecans (or walnuts)

1/2 cup (100 grams) light brown sugar (firmly packed)

1 teaspoon (2 grams) ground cinnamon

2 tablespoons (40 grams) honey

1 large firm textured apple (1/2 pound or 225 grams), peeled, cored, and thinly sliced (Granny Smith, Honey Crisp, Gala, etc.)

2 1/4 cups (290 grams) all purpose flour

one - 1/4 ounce package (7 grams) active dry yeast. (can also use 2 teaspoons (7 grams) SAF Red or Gold Instant Yeast )

1/4 cup (50 grams) granulated white sugar

3/4 teaspoon (3 grams) kosher salt

3/4 cup (180 ml/grams) very warm milk or water (125 degrees F (52 degrees C))

Apple, Pecan Cake With Buttercream Frosting Recipe

APPLE, PECAN CAKE WITH BUTTERCREAM FROSTING – Simple and special dessert for Thanksgiving and holiday season! Easy layer cake is fall treat with chopped apples, pecans and buttercream frosting!

Fall is officially here! It is time for apples, pecans, pumpkins and cooler weather. This cake represents everything I love about this time of year. One of my favorite things about fall is apple desserts and apple recipes!

This Apple Pecan Cake with Buttercream Frosting is my favorite apple cake, I have tried many apple cakes over the years and this is a winner! So moist and dense, with buttercream frosting, delicious cake! Apple Pecan Cake with Buttercream Frosting is full of the flavors of fall and is the perfect way to kick off apple season.

This cake has a few steps, but the steps are pretty easy and it is so worth it. Super sweet, super delicious and super satisfying! Do you have your Thanksgiving dessert? Apple Pecan Cake with Buttercream is everything you imagining and even more! Two layers of apple pecan cake filled with the most luscious buttercream frosting has definitely deserved a spot on your Thanksgiving table.

The buttercream frosting alone is reason enough to drop everything and make this immediately. This buttercream frosting recipe is light, fluffy and tastes great. Perfect consistency and perfect flavor, this is my easy frosting recipe. Everything works really well together and I love how they taste. I want to wish you all Happy Thanksgiving and I hope you have a great day filled with family and good food and this Apple Pecan Cake with Buttercream Frosting. Enjoy!

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Warm apples, crispy topping drizzled with caramel sauce and vanilla ice cream over - enjoy fall with Cinnamon Apple&hellip

Apple Pecan Cake

The perfect fall or holiday dessert sure to impress your guests! Thanks Sean V.!


  • 1/2 c soft butter
  • 2/3 c brown sugar
  • 1/2 tsp maple extract
  • 1 egg
  • 1 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 c buttermilk
  • 2 tbsp melted butter
  • Pecans
  • 2 tbsp Sweet Desert bbq rub.
  • 6-7 gala apples
  • Baking Spray
  • Cast Iron pan


  • Slice apples, put aside.
  • Whip soft butter, brown sugar and maple extract in mixer.
  • Add egg and mix until smooth.
  • Add remaining dry ingredients, mix lightly.
  • Add remaining wet ingredients and mix until combined.
  • Spray cast iron pan with baking spray.
  • Place cake batter into pan.
  • Layer in sliced apples.
  • Place pecans in cake.
  • Brush with melted butter.
  • Shake on bbq rub.
  • This was cooked on a smoker at 400. For aprox. 30 minutes.

Why a Cast Iron Pan?

As you will notice, the key to making this apple pecan cake recipe in your Grilla Grill is the cast iron pan. Cast iron pans have been used for generations because they can go on the top of the stove, in the oven, over an open fire and in smokers, too.

If you need to buy a cast iron pan to make this smoked pecan pie bursting with apple flavor, be picky about the pan you invest in. A good cast iron pan will last for decades with proper care, so the decision should not necessarily be based on which one is on sale. Instead, pick a nice big one that has some heft to it. Read reviews about the brand so you know you are getting something that will serve up meal after meal.

A side note about cast iron pans: They need to be seasoned before using. Follow your cast iron pan’s seasoning directions, which make take a day or two. Do not expect to be able to use your cast iron pan immediately! Therefore, if you have a party this weekend and want to make an apple pecan cake grilled on your Grilla Grill smoker, get the cast iron pan in advance. You could also borrow a cast iron pan from a neighbor and make them an extra cake as a thank-you!

Getting the Most out of Your Smoked Pecan Pie Cake

What is the secret to making sure your apple pecan cake recipe actually tastes worthy of second and third servings? Actually, there are several secrets we can share:

How to make

  • Preheat oven to 180°C (350°F).
  • Lightly mist a 20-cm (8-inch) baking pan with non-stick vegetable oil spray.
  • Place diced apples in a microwave-safe container and microwave for
    2 minutes. Cool.
  • In a small mixing bowl, make a spice-sugar blend by combining 1 mL
    (¼ tsp) apple pie spice and 15 mL (1 Tbsp) sugar. Set aside for topping.
  • In another small mixing bowl, combine dry ingredients (flours, salt, baking soda, baking powder, and 1 mL [¼ tsp] apple pie spice). Set aside for batter.
  • In a large mixing bowl, whisk together oil and 1 cup sugar for 1 minute.
  • Add egg substitute and vanilla and continue to whisk for 1 minute.
  • Add ⅓ of dry ingredient bowl and mix. Mix in ⅓ cup Ensure ® Regular. Repeat twice, adding ⅓ of dry ingredients and ⅓ cup Ensure ® Regular each time.
  • Scrape the inside surface of the large mixing bowl and fold in diced apples.
  • Pour batter into the prepared pan.
  • Arrange sliced apples on top of cake batter and sprinkle top with spice-sugar blend.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the centre of the apple cake comes out clean.
  • Transfer to a wire rack and cool.
  • Slice and serve.
  • Ready in 1 hour 30 minutes
  • Makes 12 servings

Respects a lacto-ovo-vegetarian diet

  • ¼ cup butter
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar (see Tip)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • ½ cup coarsely ground toasted pecans
  • ½ teaspoon finely shredded lemon peel
  • 3 cups thinly sliced apples (such as Jonathan, Rome, or Golden Delicious) (about 1 pound)
  • 12 thin slices 12 thin apple slices
  • 2 tablespoons Frozen light whipped dessert topping, thawed

Let butter and egg product stand at room temperature for 30 minutes. Meanwhile, line a 9x9x9-inch baking pan with foil. Coat foil with nonstick cooking spray set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt set aside.

Preheat oven to 350 degrees F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed (see Tip). Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture beat until combined. Stir in pecans and lemon peel.

Arrange the 3 cups apples in prepared pan spoon pecan mixture over apples and spread evenly (batter will be thick and may not cover all the apple pieces).

Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter carefully remove foil. Serve warm. If using the thin apple slices, cook 12 apple slices in a small amount of boiling water about 1 minute or just until tender drain well and pat dry with paper towels. If desired, top individual servings of cake with the cooked thin apple slices and/or light whipped dessert topping.

Tip: If using a brown sugar substitute, we recommend Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Be sure to use package directions to determine product amount equivalent to 1/2 cup brown sugar. Nutrition Facts per serving with brown sugar substitute: 144 cal., 7 g total fat (2 g sat. fat), 11 mg chol., 120 mg sodium, 18 g carbo., 2 g fiber, 3 g pro. Exchanges: 1/2 fruit, 1/2 other carbo., 1 1/2 fat // Carb choices: 1

If the brown sugar substitute is not blending in, let stand for 1 minute and then continue to beat.

Easy Recipe: Yummy Apple Pecan Slaw

Apple Pecan Slaw. In a bowl, whisk together mayonnaise, buttermilk, vinegar, sugar, salt and pepper. Mix well with your hands and set aside.

Apple Slaw with Toasted Pecan Vinaigrette - Wholesomelicious (Jonathan Bell) To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, sugar and poppy seeds in a small bowl set aside. Place pecans in a skillet and toast over medium heat until lightly. The pecans give a great crunchy addition.

Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving give them a little mix, leaving some on top.

In a bowl, combine the vinegar, maple syrup, mustard and oil.

Pecan Crusted Salmon with Apple Slaw | Recipe | Pecan crusted salmon, Crusted salmon, Slaw recipes

Cranberry Pecan Slaw - A Southern Soul | Winter salad recipes, Slaw recipes, Apple salad recipes

Apple Pecan Slaw Salad - Oleander + Palm

Cranberry Pecan Slaw - Best Vegan Baking Recipes

Brussels Sprout Slaw with Apples and Pecans | Recipe (With images) | Recipes, Brussel sprouts .

The Perfect Pantry®: Curried apple and pecan broccoli slaw

Start with pre-shredded red and green cabbage to save loads of time. deliver fine selection of quality Crunchy apple pecan slaw recipes equipped with ratings, reviews and mixing tips. Core and thinly slice the apple.

Apple Pecan Arugula Salad A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Get one of our Crunchy apple-pecan slaw recipe and prepare delicious and healthy treat for your family or friends. Combine the cabbage, carrots, apples, onion, and pecans in a large bowl.

In a small bowl, whisk the remaining ingredients. In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and. Toss together the sliced cabbage, kale, apple, and brussels sprouts in a large bowl.

Mix well with your hands and set aside. Combine coleslaw mix and apples in a large bowl. Learn how to cook great Crunchy apple-pecan slaw.

Take your coleslaw to a whole new level with sweet, tangy cranberries and crunchy pecans. Learn how to cook great Crunchy apple pecan slaw. Learn how to cook great Crunchy apple-pecan slaw.

To assemble the salad, place spinach in a large bowl top with apple, pecans, pomegranate arils, cranberries and goat cheese. Add the apples, green and red cabbages, carrots and onions. Start with pre-shredded red and green cabbage to save loads of time.

You… Core and thinly slice the apple. deliver fine selection of quality Crunchy apple-pecan slaw recipes equipped with ratings, reviews and mixing tips. Toss together the sliced cabbage, kale, apple, and brussels sprouts in a large bowl.

Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side. Next, whisk in the mayonnaise and a little salt and pepper. In a small bowl, whisk the remaining ingredients.

Get one of our Crunchy apple pecan slaw recipe and prepare delicious and healthy treat for your family or friends. In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Refrigerate for an hour, then serve.

Recipe Summary

  • 4 cups thinly sliced apples
  • ½ cup white sugar
  • ½ teaspoon ground cinnamon
  • ½ cup chopped pecans
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup evaporated milk
  • ⅓ cup butter, melted
  • ¼ cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.

Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.

In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.


Preheat the oven to 180C/350F/Gas 4.

When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them.

After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.

Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts.

Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.

When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.

After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly.


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  2. Kazilabar

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