pecan pie apple cake
Ingredients:
Pecan Pie Topping
125g [1 cup] pecans, chopped roughly
110g [½ cup, packed] soft brown sugar
85g [¼ cup] honey or maple syrup
125g [1 stick] butter
¼ tsp ground cinnamon
1 tsp vanilla extract
Apple Cake
215g [1 ½ cups] Self raising flour
150g [3/4 cup] granulated sugar
1 tsp baking powder
½ tsp ground cardamom
2 medium apples [any tart apple]
2 large eggs [at room temperature]
120ml [1/2 cup] vegetable oil [any unflavoured oil will work]
120ml [1/2 cup] Greek yoghurt [sour cream will also work]
1 tsp vanilla extract
Cinnamon filling
50g [¼ cup] granulated sugar
1 tsp ground cinnamon
¼ tsp ground cardamom
1 tbsp butter
Method:
1. Preheat the oven to 180c [350 F] or 160c [320 F] if fan assisted. Line an 8” springform cake tin with parchment paper, bringing the paper up the sides - I find it easier to press in and fold the edges. For this recipe it is better if there are no cuts in the paper, to avoid leaking.
2. In a medium pot, place all the pecan pie topping ingredients onto a medium heat, melting slowly. Turn off the heat as soon as the sugar has dissolved.
3. Pour the pecan mix into the lined cake tin and place in the freezer whilst you complete the other steps, to firm up.
4. In the same pot, melt the butter and then stir in the other ingredients for the cinnamon filling.
5. For the cake, place the dry ingredients into a large mixing bowl. Peel, core and chop the apples into 1.5cm [½ inch] cubes, roughly, and stir through the cry ingredients [coating them in the flour mixture like this helps to stop them from sinking].
6. Mix together all of the wet ingredients in a mixing jug, then pour into the dry ingredients. Fold together lightly, until just combined. [Over mixing the batter will result in a tough cake]
7. Remove the cake tin from the freezer, and using a dessert spoon or ice cream scoop, place half of the cake batter over the pecan mix. There’s no need to level or be too neat.
8. Using a teaspoon, drop the cinnamon filling over the cake batter, swirling in lightly. Cover with the remaining cake batter.
9. Bake for 45-50 minutes, until a skewer comes out clean.
10. Allow to cool for 20 minutes in the pan before you try to turn the cake out.
11. Turn out onto a plate, leaving the parchment paper in place as you turn the cake out. Peel off slowly.
12. Cut the cake when fully, or mostly, cooled - using a serrated knife.
13. Enjoy!
This cake will bake well ahead of time, and stay moist for 2 or 3 days if stored in an airtight box. It’s perfect for gifting or for having on the counter for unexpected guests.