Apple Pecan Cake

We sometimes get so caught up in all the lovely new recipes, we forget about the fabulous “old” ones from many moons ago. This recipe originally appeared in a Vogue Magazine in 1982! How amazing is that!

I have doubled it, and that is only because four of us ate the whole cake in one sitting when it was made according to the original recipe. And that is not a good thing as there were no leftovers for later!

The cake is totally delicious with pecans, but due to nut allergy in our household I had to think of something else for some “crunch”. Normally I opt for sunflower seeds or pepitas, but I wanted something more similar to pecans. So I was lucky enough to find some Loving Earth Chocolate Buckinis (these consisted of whole buckwheat toasted with cacao, cacao butter, Goji berries, Inca berries, coconut, and coconut sugar). Normally Buckinis have nuts, but this version didn’t, and they had just the right amount of crunch. Perfect!

This dough is quite stiff when finally folded together with the wet ingredients, but don’t let that put you off … with the amount of apple in it, the cake will bake up beautifully.

It can be simply served dusted with icing sugar, but for a special treat include thick yoghurt or cream.

Gina @ The Passionate Pantry

Apple Pecan Cake

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 pieces

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 4 green apples peeled, cored and cut into small chunks
• 420 g golden caster sugar or plain caster sugar
  
  
• 420 g white spelt flour or plain flour
• 2 tsp bi carb soda
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp sea salt flakes or 1 tsp fine sea salt
  
  
• 250 g pecans roughly chopped (I used 250g Chocolate Buckinis as nut free option)
  
  

Wet Ingredients

• 2 x 59g eggs
• 250 g melted butter cooled
• 2 tsp vanilla extract

Method

 

1. Grease sides well and line base of a 24cm (base measurement) round cake tin
2. Preheat oven to 180 degrees fan forced
3. Mix apples and sugar together
4. In a large bowl sift together flour, bi carb soda, cinnamon, allspice and sea salt flakes
5. Add the pecans (or Buckinis) to the flour mix and stir through
6. Add eggs and vanilla to the cooled melted butter and stir in well with a fork or whisk
7. Stir wet mix through the apple and sugar mix first, then add this to the dry mix in the large bowl and combine well together
8. Place batter into cake tin, and as it is quite dense use the back of a spoon to lightly push the mixture into the base ensuring you get mixture into the corners and then lightly level the top
9. Bake for 1 hour, turn cake around and bake a further 20 minutes, test, then add another 5 to 10 minutes if necessary (it takes exactly 1 hour and 30 minutes in my oven)
10. Cool cake in tin for 30 minutes before removing to cake rack to cool
11. Dust with icing sugar and preferably serve warm with thick yoghurt or cream

Notes

The cake is totally delicious with pecans, but due to nut allergy in our household I had to think of something else for some “crunch”. Normally I opt for sunflower seeds or pepitas, but I wanted something more similar to pecans. So I was lucky enough to find some Loving Earth Chocolate Buckinis (these consisted of whole buckwheat toasted with cacao, cacao butter, Goji berries, Inca berries, coconut, and coconut sugar). Normally Buckinis have nuts, but this version didn’t, and they had just the right amount of crunch. Perfect! This dough is quite stiff when finally folded together with the wet ingredients, but don’t let that put you off … with the amount of apple in it, the cake will bake up beautifully. It can be simply served dusted with icing sugar, but for a special treat include thick yoghurt or cream.