Apple Pecan Cake

About: Architect/designer based in SE Minnesota. Resource based problem solver... in other words, I always take a minute to peek in construction dumpsters :) ---the way some have to workout everyday... i have to m...

One of the best cakes we've had this year!

The Apple Pecan Cake made a few weeks ago was delicious. It was barely around long enough to get a few photos. The challenge with fruit cakes (as with much of cooking/baking) is managing moisture.

In my recent post - Classic Pineapple Upside Down Cake - I shared a first write up using graphics. If you are visual like me I hope you'll find this useful.

---recipe is adapted from joanne chang's apple snack cake in flour

Step 1: Ingredients

Infographics have become popular ways to communicate information. For a visual person like me it is much easier to see a recipe drawn out on a single sheet of paper.

Ingredients - Dry + Spices

Ingredients - Wet

Ingredients - Accent / Filling

Step 2: Apple Slicing

We picked the apples at a Southeast MN orchard. Best baking apples are Northern Spy!

Step 3: Chopped Pecans

Easy to chop the pecans with a sharp chef's knife. Toast for 15-25min at 375F / 180C.

Step 4: Mix Dry

Mix dry ingredients using a sift. If you don't use a sift it's ok. Easy to use any strainer.

Step 5: Combine Wet + Dry + Accent

Use a stand mixer if you have it but easy to also do the work with a whisk/spatula.

Wet Ingredients (process for adding):

  1. Add Sugar + Butter - beat 1min at medium
  2. Add Eggs - beat for 15 sec on low
  3. Extra Beat - 1 min at medium-high

Once the wet ingredients are incorporated switch to a spatula to fold in the apples, raisins, pecans.

Step 6: Bake + Enjoy

Pour batter into a ~13" bunt pan. Well greased!

  • Oven should be pre-heated to 350F / 175C. Expect an 80min bake time. You may want to check the cake with a wooden toothpick at 70 min and every 5 min from there. Toothpick will come out clean when done.

Enjoy & Happy Thanksgiving! Jeff
Hope you've found the visual recipe useful. Any comments are welcome - this one really is fantastic!

----recipe credit. yes, this one comes from joanne chang's flour. one of jess's favorites along with smitten kitchen's every day.

Here are a few other recent baking instructables:

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