Caramelized Apple-Pecan Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1stick (4 ounces) soft unsalted butter
- ¾cup pecan halves
- 2large tart apples, like Fuji, peeled, cored and sliced
- ½cup flour
- ¾teaspoon baking powder
- 1teaspoon salt
- 1¾cups sugar
- 3large eggs
- ½teaspoon vanilla extract
- Butter-pecan ice cream, for serving
Nutritional analysis per serving (10 servings)
350 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 40 grams sugars; 4 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Use a little butter to grease a 10-inch glass pie plate. Arrange ¼ cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
- Step 2
Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and ½ teaspoon salt. Set aside.
- Step 3
Whisk 1 cup sugar and remaining salt together in a skillet and mix with ⅓ cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
- Step 4
With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
- Step 5
Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Private Notes
Comments
There was a correction to the recipe in the newspaper article that does not show up in this posted recipe. It should include vanilla extract. Read the linked article first before making this cake.
Ir you add 1 tbsp of butter to your caramel before pouring it to the apples, it will never stick into your plate or pan.
Had the problem previously described of the sugar sticking to the pie plate when I inverted it after cooling. It's really delicious, though, so I think I'll try it again with parchment paper on the bottom of the pie plate.
Absolutely delicious! Had the same problem with the caramel sticking to the pie plate but able to get most of it out. Will try adding butter to caramel as mentioned. Made it for Father’s Day and it was a hit.
I substituted applesauce for the butter in the batter and used bottled caramel sauce rather than making it from scratch. I added some white chocolate chips. I had to leave the pie/cake in the over for longer than the recipe suggested until I could insert a toothpick and it came out clean. I waited 10 minutes for it to cool and then used a knife to run around the inside edge of the pie pan. Because the batter extended a bit past the edge of the pie pan, that left the edges of the cake a bit uneven, so it didn’t come out of the pan (when I inverted it) with a picture-perfect look. BUT the taste was fabulous!
Not sure what I did but I listened and added parchment to the base. I cooked the caramel for a long time and maybe it was still too thin. In the end, it flipped easily but the top has a gloppy mess and the whole thing was way too sweet.
Advertisement