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If you ever see me from across the room at a restaurant and you notice that I'm perusing the dessert menu, you'll be sure to see my eyes stop at the apple dessert.
I'm hopelessly smitten with anything warm, sweet and apple-y; and if it offers a drizzle of caramel/toffee sauce or a scoop of vanilla ice cream, let's just say it's a done deal! Sometimes this gets me into trouble though, as Scott and I usually share a dessert when we eat out, and it's frequently some sort of chocolate confection that captures his fancy. Then we have to duel it out or see who's more persuasive.
If this Sticky Apple Pecan Cake was on the menu, I have a feeling that I'd be making a decision to, at least temporarily, put a halt to the sharing routine. I'd definitely want my own piece!
And if it were on the menu, this is how I imagine the description would read:
Sticky Apple Pecan Cake - Our most requested dessert! This moist, buttery autumn-inspired sweet treat is loaded with apples in the fabulous warm-spiced cake, as well as adorning the luscious pecan topping. It's a cross between an old fashioned British sticky toffee pudding and a dense, rich apple cake. Just before it emerges from the oven, it's brushed with a sweet, maple glaze, making it beyond irresistible. Order yours drizzled with our Buttermilk Maple Toffee Sauce for a true epicurean delight!
See why I couldn't share this one? Would you? I didn't think so.
But you know what? You can not only have your own piece, you can quite easily have your own whole cake. And though I wouldn't advise eating the whole thing, I think your family/friends will be quite enchanted with this fabulous Sticky Apple Pecan Cake.
One last thing, if you skip the ice cream and toffee sauce, this also makes a wonderful coffee cake. I served to guests this weekend for brunch and it was a huge hit.
P.S. And if you do notice me across the room at a restaurant and there's an apple dessert on the menu, go ahead and order the chocolate offering. Please. I would be so sad if you got the last slice of delicious apple concoction (it probably has my name written on it anyway).
- 10 tablespoons cold butter 140g (divided)
- 1 ½ cup light brown sugar 250g
- ½ cup maple syrup 150g
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- 2 cups all purpose flour 250g
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 large eggs
- 2 medium apples* 1 peeled and cored, one cored but leave the skin on, dice the apples into ½-inch pieces, keeping the two apples in separate piles
- ¾ cup pecans
- 1 tablespoon butter
- 2 tablespoons pure maple syrup
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Preheat the oven to 350˚F. Spray a springform pan with baking spray. Wrap the bottom of the springform pan with foil and place on a sheet pan. If you con't have a springform pan, spray a 9-inch cake pan with baking spray and cut a circle of parchment paper for the bottom of the pan (this will make your cake much easier to remove). Set aside.
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Combine 5 tablespoons of the butter, brown sugar, maple syrup, cinnamon, cloves and ginger in a microwave-safe bow. Microwave for one minute on high. Stir and return to microwave for another minute. Stir till smooth and set aside to cool a bit.
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In a medium size bowl, whisk together the flour, baking powder and salt. Cut the remaining 5 tablespoons cold butter into ½ inch pieces and add to flour mixture. Using your fingers rub butter into flour until all large lumps are gone and mixture resembles coarse meal. (You could also use a pastry blender for this if you prefer.)
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Add the milk to the melted butter/sugar mixture and stir well then add eggs and whisk until well incorporated.
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Make a well in the center of the flour mixture and pour in the butter/sugar/egg mixture. Stir just until all flour is incorporated. Add the peeled apple pieces. Pour into the prepared pan. Scatter the chopped pecans and apples pieces (with the skin on), over the top and bake for 1 hour. Remove from oven and brush the top with the glaze mixture (see below). Return to oven and bake for another 10-20 minutes or until a toothpick inserted in the center comes out clean. If cake starts looking golden but is not quite done, cover with a piece of foil towards end of baking.
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While cake is baking, make the glaze: combine the butter and maple syrup and stir well.
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After cake is completely finished baking, cool in pan for 20 minutes then remove sides of springform (or if baking in a cake pan, remove from pan by inverting onto a plate) then transfer to a wire rack to cool.Serve warm with ice cream and a drizzle of Buttermilk Maple Toffee Sauce or Ridiculously Easy Caramel Sauce.
Alexis Arnone says
Can this cake be frozen and reheated later?
Lindsay @ The Café Sucre Farine says
Yes! Enjoy, Alexis!
Samira suhail says
Hi can I omit ginger alms cloves and which apples do you recommend
Chris Scheuer says
Hi Samira, the ginger and cloves add lots of flavor but you could definitely omit them if you prefer. I like using golden delicious, Johnagold or Braeburn apples for this cake but any good baking apple will work.
Jeanne Jindra says
I made this with honey crisp apples for Christmas Eve dinner and it was outstanding. The grandkids always want something chocolate but adults loved this cake. I served it with your caramel sauce and whipped cream, It was great the next morning with coffee warmed up in microwave. Make this cake!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Jeanne!
Sue S says
This was delightful and so well liked by all of my guests (and family). Loved the complexity of the flavors.
Chris Scheuer says
Thanks so much, Sue!
Maria says
Hello. This recipe looks absolutely amazing but it's definitely very sweet. Do you think there's anything I can do to make it less sweet?
Thank you!
Chris Scheuer says
Hi Maria, I haven't tested this recipe with less sugar so I can't guarantee success but you could try it.
Pam payne says
What brand of Apple's did you use I this recipe ? Looks delucious!
Elizabeth says
Hey Chris! Thanks so much for replying so quickly. The cake turned out fantastic even using the 10" springform. The same amount of baking time and then just 10 minutes for the glaze. Hooray! Perfect snacking for the upcoming storm. Snowed in?! No worries here 😉
Elizabeth says
Hello Chris,
Sumptuouos! looking....mmmmm...quick question though, what size springform pan did you use?
Chris Scheuer says
Hi Elizabeth, I use a 9-inch sprinform.
Patti says
I’ve made this amazing cake and couple of time. It’s always a huge hit, thank you! Have you ever made this in individual pans? If so, what size would you recommend and how long should I bake them? Thanks so much
Chris Scheuer says
Thanks so much Patti. I'm so happy you've enjoyed it. I haven't made it in smaller pans but I think it would work great. I would probably set my timer for about half of the time and the check it every 5 minutes or so after that until it's done.
mayK says
hello - Apple time is here again and I'm really tempted to bake this good looking apple cake - think this cake has my name written all over it:-)) and have to say thanks for using grams in your recipes, but have a question about amount of butter - 10 tbsp butter is 140 grams? ( 1 tbsp butter = 14 gr),- but the recipe says 250 gr. According to my years of baking I think right amount is 250 gr butter?
Best regards from norway
Chris Scheuer says
Thank so much for noticing this error. I’ve corrected the recipe. It should be 10 tablespoons, 140g. I appreciate you letting me know! Hope you enjoy the cake. 🙂
fatema says
hi i hope you are very good. in this recipe if i don't have maple sauce what can i yous . thank you
Chris Scheuer says
Hi Fatema,
You could use honey, they flavor won't be the same but it will be delicious.
Jackie says
Hi
Can you recommend something else with the apples, can't eat nuts.
Chris Scheuer says
Hi Jackie, you could just use apples or add some dried cranberries or raisins to the topping.