Fresh Apple And Pecan Cake
A moist, flavorful apple and pecan cake with warm spices, perfect for fall gatherings or a cozy dessert, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Cream butter and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix and sift together flour, soda, salt, cinnamon, and mace.
- Gradually add the dry ingredients to the creamed mixture.
- Add vanilla and mix well.
- Stir in chopped apples and blend thoroughly.
- Add chopped pecans and mix by hand.
- Spoon the batter into a greased tube pan, pressing with hands.
- Bake at 325°F for 1 1/2 hours or until the cake springs back when touched.
- Cool in the pan before transferring to a cake plate.
Tips & Substitutions
To enhance the flavor of your Fresh Apple and Pecan Cake, consider using a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. If you don't have mace, you can substitute with nutmeg. For a lighter cake, you can replace half of the butter with unsweetened applesauce. This cake can also be made in a 9x13 pan if you don’t have a tube pan.
Serving Suggestions
Serve slices of the Fresh Apple and Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. This cake pairs beautifully with Yankee Fruit Salad for a refreshing contrast. For a cozy gathering, enjoy it with coffee or tea, and consider pairing it with a slice of a rich dessert like Divinely Decadent Fudge Cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, allow to thaw at room temperature and warm in the oven at 300°F for about 10-15 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple And Pecan Cake contains roughly 3162 calories, with 15g protein, 181g carbohydrates, and 234g fat. It is an excellent source of calcium (41% of the Daily Value), protein (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2529mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute walnuts or almonds for the pecans in this recipe. Each nut will lend a different flavor and texture to the cake. If using walnuts, chop them finely to ensure they blend well with the other ingredients.
What type of apples are best for this cake?
For the best flavor and texture, use a combination of tart and sweet apples. Granny Smith apples provide a nice tang, while Fuji or Honeycrisp apples add sweetness. This mix will create a balanced flavor in the cake.
Can I make this cake ahead of time?
Absolutely! The Fresh Apple and Pecan Cake can be made a day in advance. Just store it in an airtight container at room temperature. The flavors will deepen overnight, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).