Pecan Apple Cake

This pecan apple cake is ridiculously moist thanks to homemade apple purée, with toasted pecans and silky caramel icing on top.

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

For the Homemade Apple Purée

▢ 6 small-medium cooking apples when peeled and chopped, 6 apples = 500g raw weight
▢ 2 tablespoons water

For the Whipped Caramel Icing

▢ 200 grams granulated sugar
▢ 75 grams unsalted butter
▢ 180 ml double cream (heavy cream)
▢ ½ teaspoon flaked sea salt
▢ 1 teaspoon vanilla extract optional
▢ 200 grams icing sugar

Topping

▢ 50 g pecans toasted and finely chopped

Instructions

Make the Apple Purée

Peel, de-core, and roughly chop 6 small-medium cooking apples.
Add the apples to a saucepan along with 2 tablespoons water and set over low-medium heat.
Simmer the apples, stirring occasionally, until soft.
Blend the cooked apples to a purée. Let the purée cool to room temperature.

Make the Pecan Apple Cake

Preheat your oven to 180℃ (356°F).
To a large mixing bowl, add the apple purée and your wet ingredients: 180 ml neutral oil, 2 large eggs (room temperature), and 1 tablespoon vanilla extract.
Whisk the ingredients to combine.
Next, sift in your dry ingredients: 250 grams plain flour, 200 grams light brown sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon allspice .
Fold the dry ingredients into the wet batter.
Roast 100 grams pecans over low heat until they smell aromatic and nutty.
Roughly chop the pecans and stir through the cake batter.
Grease and flour a 10-inch round cake tin.
Pour the cake batter into the tin and bake for around 55 minutes, or until a skewer comes out clean.
Cool the cake in the tin, then transfer to a wire rack to finish cooling.

Make the Whipped Caramel Frosting

Gently warm 180 ml double cream.
Add 200 grams granulated sugar to a saucepan over low heat. Let the sugar melt. Don't stir the pan — if you need to, gently tilt the pan to encourage even melting (keeping it on the heat).
Once the sugar has turned amber, add 75 grams unsalted butter. It will bubble! Stir in.
Switch off the heat and slowly add the warmed double cream to the pan. Whisk in, ensuring the caramel is smooth.
Stir through ½ teaspoon flaked sea salt and 1 teaspoon vanilla extract (optional).
Leave the caramel to cool for at least two hours. It ewill thicken as it cools.
Once the caramel has cooled, add 200 grams icing sugar. Using a stand mixer or electric whisk, beat the sugar into the caramel. It should thicken and lighten. It's now ready to use!

Assemble the Cake

Carefully cut the cake into two layers (either a sharp knife or dental floss works).
Spread half of the whipped caramel frosting over the bottom layer, then layer the other half of the cake on top. Spread over the remaining whipped caramel frosting.
Toast 50 g pecans. Chop roughly and spread around the top edge of the cake. Serve!

Notes

If your caramel burns, it's better to start again from scratch.

There are a few things you can substitute in this recipe if needed:

Pecans: Swap for walnuts or hazelnuts. Use pumpkin seeds for a nut-free version.

Spices: I don't suggest substituting cinnamon or nutmeg, but you could use ginger instead of allspice.

Light brown sugar: Demerara sugar or dark brown sugar can be substituted 1:1.

If the whipped caramel icing feels too daunting, go for a cream cheese frosting (carrot cake vibes!). Honestly, though, the whipped caramel is worth the effort.