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Apple Pecan Cake

Apple Pecan Cake

  • 30 minutes
  • 12 ingredients
  • pecans
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 2 1/4 cups unbleached white all-purpose flour
  • 3/4 cup + 2 Tbsp granulated sugar, divided
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter, cool, cubed
  • 1 cup Diamond of CA Pecan Halves, chopped
  • 1 egg lightly whisked
  • 1 1/2 tsp vanilla extract
  • 1/3 + 1/2 cup milk, divided
  • 3 tart apples, peeled, cored and sliced 1/2-inch thick (about 6 cups)
  • 1 tsp ground cinnamon
  • powdered sugar to garnish

The Steps

  1. Preheat oven to 350°F. Butter an 8-inch springform or false-bottom round cake pan; set aside.
  2. In a large mixing bowl, combine flour, ¾ cup sugar, baking powder and salt. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles bread crumbs. Add pecan pieces and toss to incorporate. Add egg, vanilla extract and ⅓ cup milk. Mix until a biscuit-like dough forms.
  3. Remove half of the dough and pat into the bottom of the prepared cake pan with dampened fingers. Arrange apples in a decorative pattern over the dough and then sprinkle with ground cinnamon and 1 tablespoon sugar.
  4. Add ½ cup milk to the remaining dough and mix until it forms a batter. Drizzle the batter over the apples, allowing some of the apples to peek through the top. Sprinkle the top with the remaining 1 tablespoon sugar.
  5. Bake until the top has just begun to color, the sides are beginning to pull away from the pan and a toothpick inserted in the center comes out clean, about 50 minutes.
  6. Let cool before removing from the pan.  Dust with powdered sugar, then slice and serve.
RECIPE CONTRIBUTED BY PARTNERSHIP WITH BOB'S RED MILL

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