Chunky Apple Pecan Cake
Indulge in the warm, comforting flavors of fall with this Chunky Apple Pecan Cake—a moist and tender dessert packed with sweet, juicy apples and crunchy pecans for a delightful texture in every bite. Infused with aromatic cinnamon and a hint of vanilla, this easy-to-make cake brings out the best of seasonal ingredients. Perfectly balanced with just the right amount of sweetness from granulated and brown sugar, it bakes up golden and irresistible in under an hour. Whether served as-is or dusted with powdered sugar, this versatile treat is ideal for cozy gatherings, afternoon snacks, or even as a show-stopping holiday dessert. With minimal prep and maximum flavor, this apple pecan cake will become your go-to recipe for satisfying autumn cravings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups apples, peeled, cored, and chopped
- 0.75 cups pecans, chopped
- 1 tablespoon unsalted butter (for greasing pan)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or a bundt pan using unsalted butter.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat together using a handheld or stand mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Gradually add in the vegetable oil and vanilla extract while continuing to mix on low speed until fully incorporated.
Slowly add the dry ingredients from the medium bowl into the wet mixture in batches. Mix until just combined, ensuring not to overmix.
Using a spatula, fold in the chopped apples and pecans gently to evenly distribute throughout the batter.
Pour the batter into the prepared pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
