Apple Spice Cake with Candied Pecans
Hello, homeschool moms! As the crisp autumn air settles in and the leaves start their vibrant transformation, it’s the perfect time to bring some seasonal warmth into your kitchen with this amazing apple spice cake recipe.
One of my favorite ways to celebrate fall is by baking with apples. While I’m all about pumpkin spice (we posted a pumpkin spice cookie recipe last fall!), there’s just something about using apples during this time of year. They’re so versatile and just whisper “autumn,” right?
Today, I have a delightful recipe that’s a bit of a step up from your everyday treats but totally worth the effort. It’s an Apple Spice Cake with Candied Pecans – the kind of dessert that’s perfect for a cozy weekend at home or a special treat to share at a homeschool co-op or church potluck.
I know that we’re all juggling a lot in this back-to-school season, but this apple spice recipe is a fun way to involve the kids in some baking. They can help with mixing, sprinkling on the candied pecans, and, of course, taste-testing! This baking project can be part of a fall unit study, and it’s a wonderful way to make family memories while enjoying a delicious treat.
Making the Candied Pecans:
First up, let’s make those candied pecans that’ll add a delightful crunch to the apple spice cake!
Here’s what you’ll need:
- 1 c pecan halves
- ¼ c sugar
- 1 Tbsp butter
Grab a small frying pan and toss in your pecans, sugar, and butter. Set the heat to low and keep stirring constantly. It’ll take about 5-6 minutes for the sugar to dissolve and coat the pecans in a sweet, buttery glaze.
Once everything looks nicely coated, transfer the pecans onto a sheet of parchment paper. Spread them out so they cool and crisp up perfectly.
Making the Apple Spice Cake:
Now, let’s get to the star of the show – the apple spice cake!
Here’s what you’ll need:
- ¾ c + 1 Tbsp butter, room temperature
- 4 medium sized apples
- 1/3 cup water
- 1 ¾ c flour
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 1 tsp baking soda
- ½ tsp salt
- 1 c sugar
- 1 egg
- 1 c chopped pecans
Start by peeling, coring, and cutting your apples into small, even pieces. Toss them into a medium saucepan with a tablespoon of butter and 1/3 cup water.
Cover and cook on medium heat for about 15 minutes, stirring occasionally. You’re looking for those apples to get really soft.
After 15 minutes, remove the lid and let them cook for another 5 minutes so the liquid can evaporate. Once done, mash those apples into a chunky applesauce and set it aside to cool.
Preheat your oven to 350 degrees – it’s almost baking time!
In a small bowl, mix the flour, cinnamon, cloves, allspice, baking soda, and salt. Set this bowl aside for now.
In a larger bowl, cream together ¾ cup of butter with sugar until it’s light and fluffy – this is where your cake starts to get that nice, airy texture.
Beat in the egg until everything is creamy and combined. Next, add half of your flour and spice mixture to the butter-sugar blend and mix until it’s just combined. Stir in the cooled applesauce, then add the remaining flour mixture. Mix everything together until it’s well combined.
Fold in the chopped pecans and divide the batter evenly between two 9-inch cake pans. If you’re aiming for a taller cake, you can use 8-inch pans instead.
Bake in the preheated oven for 24-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 8-10 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
While your cakes are cooling, you’ll have time to whip up a creamy frosting. Here’s what you’ll need for the frosting:
- 8 oz package cream cheese, room temperature
- ½ c butter, room temperature
- 1 c powdered sugar, packed
- 1 tsp vanilla
In a bowl, beat the cream cheese and butter until it’s light and fluffy. Gradually add in the powdered sugar, mixing until smooth and creamy. Finally, mix in the vanilla extract until everything is beautifully blended.
To Finish Making Your Apple Spice Cake
Once your cakes are completely cool, here’s how to do the finishing touches …
Stack the cake with the first layer flat side up in the center of your cake plate and add about ½ – ¾ c of frosting and spread in an even layer. Add the second cake layer flat side down. Spread the remaining frosting along the sides and top of the cake in an even layer.
Chop the sugared pecans into bite-sized pieces and arrange them in a circular ring pattern on the top of the cake.
Chill the cake for 2 hours to allow the frosting time to set.
Store any leftovers in the refrigerator (although I doubt you will end up with leftovers, this apple spice cake is so good!).
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Apple Spice Cake with Candied Pecans
Description
As the crisp autumn air settles in and the leaves start their vibrant transformation, it’s the perfect time to bring some seasonal warmth into your kitchen with this apple spice cake recipe.
Ingredients
For Candied Pecans:
- 1 c whole pecans
- ¼ c sugar
- 1 Tbsp butter
For the Cake:
- ¾ c + 1 Tbsp butter, room temperature
- 4 medium sized apples
- 1 ¾ c flour
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 1 tsp baking soda
- ½ tsp salt
- 1 c sugar
- 1 egg
- 1 c chopped pecans
For the Frosting:
- 1– 8 oz package cream cheese, room temperature
- ½ c butter, room temperature
- 1 c powdered sugar, packed
- 1 tsp vanilla
Instructions
To make the candied pecans:
- Add pecans, sugar and butter to a small frying pan.
- Over low heat, stir constantly until the sugar is dissolved (5-6 minutes).
- Immediately transfer to parchment paper and spread the nuts out to cool.
To make the cake:
- Peel, core and cut the apples into small, even pieces.
- Add to a medium saucepan with 1 Tbsp of butter.
- Cover and cook for about 15 minutes until the apples are soft, stirring occasionally.
- Remove the lid and allow them to cook for another 5 minutes, or until the liquid has evaporated.
- Remove from the heat and mash into applesauce. Set aside and allow them to cool.
- Preheat the oven to 350 degrees.
- In a small bowl, mix together the flour, cinnamon, cloves, allspice, baking soda and salt. Set to the side.
- In a larger bowl, cream together ¾ c of butter with sugar until light and fluffy. Add in the egg and beat until creamy.
- Add half of the flour/spice mix to the sugar and mix until combined. Add in the cooled applesauce and mix. Add the remaining flour and stir until thoroughly combined.
- Stir in the chopped pecans.
- Divide the batter between 2- 9” cake pans (either non-stick or greased) and bake for 24-26 minutes, or until a toothpick comes out clean.
- Allow cakes to rest 8-10 minutes before removing them from the pans to cool completely before frosting.
To make the frosting:
- Beat the cream cheese and the butter until light and fluffy.
- Add in the powdered sugar and beat until smooth and creamy.
- Add in the vanilla and mix until smooth.
Notes
*If you desire a taller cake, 8” cake pans can also be used.
