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Baked Apple Cake with Crunchy Pecan Topping

This baked apple cake features tender, moist crumbles of fresh apples folded into a spiced batter, baked until golden and aromatic. The cake is topped with toasted pecans that add a satisfying crunch, creating a balance of soft and crunchy textures with a warm, inviting appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh apples, peeled and diced preferably sweet and tart variety
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs lightly beaten
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup pecans, toasted and chopped for topping
  • 1 tablespoon brown sugar for pecan topping

Equipment

  • Mixing bowls
  • Cake pan or springform pan
  • Whisk
  • Spatula
  • Toaster or oven for toasting pecans

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your cake pan and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder if using. This creates a flavorful dry mixture to coat the apples evenly.
  3. In a separate bowl, toss the diced apples with a bit of cinnamon or lemon juice if desired, to prevent browning and add extra flavor.
  4. Pour the melted butter and vanilla into the dry ingredients, then add the eggs. Mix gently with a spatula until the batter is smooth and combined.
  5. Fold the chopped apples into the batter, distributing evenly throughout the mixture. The batter will be thick but moist.
  6. Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
  7. Sprinkle the toasted pecans and brown sugar evenly over the top of the batter, creating a crunchy topping that will bake into a caramelized layer.
  8. Bake the cake in the preheated oven for approximately 40 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool slightly before transferring to a wire rack. The aroma of cinnamon and baked apples will fill the air.
  10. Slice the cake once cooled and serve warm or at room temperature. Enjoy the tender crumb with the crispy pecan topping.

Notes

For extra flavor, try adding a dash of nutmeg or allspice to the batter. To toast pecans, spread them on a baking sheet and roast in the oven at 350°F for about 8 minutes, stirring halfway through. Store leftovers in an airtight container for up to 2 days.