Abby S Pecan Apple Cake Recipe

Ingredients for Abby S Pecan Apple Cake

• 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for greasing
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• All Purpose Flour
• Tart Apples
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon rum (optional)
• Vanilla Extract
• Pecans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

How to Make Abby S Pecan Apple Cake

1. Preheat oven to 350°F (175°C). Grease and flour an 8 x 3 1/4-inch springform pan.
2. In a small bowl, combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 cup all-purpose flour. Set aside.
3. Peel, halve, and slice about 6 medium apples (such as Granny Smith).
4. Melt 2 tablespoons of butter and brush the sides of the prepared springform pan.
5. Sprinkle the cinnamon-sugar mixture evenly over the bottom of the pan.
6. Arrange a ring of apple slices in the pan, slightly overlapping and pointing towards the center. Fill the center with another layer of apples, overlapping as needed.
7. Layer any remaining apple slices evenly, ensuring they overlap to prevent batter from escaping.
8. In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
9. Beat in 2 large eggs, one at a time, followed by 1/2 cup milk, 1 tablespoon rum (optional), and 1 teaspoon vanilla extract.
10. The batter may appear slightly curdled – this is normal.
11. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup pecan halves, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
12. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
13. Pour the batter evenly over the apples in the prepared pan.
14. Place the pan on a baking sheet to catch any spills. Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. Cover with foil if the top browns too quickly.
15. Let the cake cool in the pan for 5 minutes. Run a small, flexible knife around the edges to loosen the cake.
16. Invert the cake onto a wire rack, letting it cool completely in the pan before removing the springform pan.