Ingredients for Abby's Pecan Apple Cake
- 1/2 cup (1 stick) unsalted butter and 2 tablespoons butter
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 6 medium tart apples (such as Granny Smith)
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon rum (optional)
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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How to Make Abby's Pecan Apple Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8 x 3 1/4-inch springform pan.
- 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.
- Peel, halve, and slice about 6 medium apples (such as Granny Smith).
- Melt 2 tablespoons of butter and brush the sides of the prepared springform pan.
- Sprinkle the cinnamon-sugar mixture evenly over the bottom of the pan.
- 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.
- Layer any remaining apple slices evenly, ensuring they overlap to prevent batter from escaping.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, followed by 1/2 cup milk, 1 tablespoon rum (optional), and 1 teaspoon vanilla extract.
- The batter may appear slightly curdled – this is normal.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the apples in the prepared pan.
- 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.
- Let the cake cool in the pan for 5 minutes. Run a small, flexible knife around the edges to loosen the cake.
- Invert the cake onto a wire rack, letting it cool completely in the pan before removing the springform pan.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
138g
Fat
40g
Carbs
17g
