Apple Pecan Cake with Cinnamon

Apple Pecan Cake with Cinnamon Recipe

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 90 minutes | Servings: 12

Introduction

The Apple Pecan Cake with Cinnamon is a delightful dessert that combines the tartness of Granny Smith apples with the rich, nutty flavor of pecans, all enveloped in a moist, spiced cake. This recipe is perfect for those who appreciate a dessert that is not overly sweet but is rich in flavors and textures. The addition of a creamy frosting adds a layer of decadence, making it an ideal treat for special occasions or a cozy night in.

History

The origins of apple cakes can be traced back to Europe, where apples were abundant and used in a variety of dishes, both savory and sweet. The addition of pecans and spices like cinnamon and nutmeg gives this cake a distinctly American twist, reflecting the country's love for incorporating native nuts and warm spices into their baking. This recipe has evolved over time, with each generation adding its own touch to enhance the flavors and textures.

Ingredients

Cake

2 eggs
2 cups sugar
0.5 tsp salt
2 tsp vanilla extract
1.5 cups vegetable oil
2 tbsp lemon juice, strained
1 tbsp lemon rind
3 cups plain flour
1.25 tsp baking soda
1 tsp cinnamon
0.25 tsp ground nutmeg
3 cups granny smith apples, peeled, cored and grated
2.25 cups pecans, chopped

Frosting

4.5 oz (128 g) cream cheese, softened
0.75 cup sweet butter
1.5 cups confectioners' sugar
0.75 tsp cinnamon
0.75 tsp vanilla

Garnish

0.75 cup chopped pecans
40 whole pecans

How to prepare

Preheat the oven to 325°F (163°C).
In a large mixing bowl, beat the eggs until frothy.
Beat in the sugar, salt, vanilla, vegetable oil, lemon juice, and lemon rind.
Continue beating until the mixture is well blended and set it aside.
In a separate bowl, measure out 3 cups of flour.
Add the baking soda, cinnamon, and nutmeg, and sift the ingredients together.
Gradually beat the dry ingredients into the sugar-egg mixture until well blended.
Stir in the grated apples and chopped nuts.
Butter a tube pan and lightly flour it.
Pour the cake batter into the pan and bake at 355°F (179°C) for 1.5 hours or until it is done.
Allow the cake to cool in the pan for a few minutes.
In a large bowl, combine all the frosting ingredients except the pecans.
Beat the mixture until it becomes fluffy.
Spread the frosting onto the cooled cake.
Sprinkle the top with chopped pecans.
Garnish the base with whole pecans.
Enjoy.

Variations

For a healthier version, you can substitute half of the vegetable oil with unsweetened applesauce and use whole wheat flour instead of plain flour. Adding a cup of raisins or dried cranberries can introduce a new texture and flavor dimension. For a nut-free version, omit the pecans and add oats for a crunchy topping.

Cooking Tips & Tricks

To ensure the cake comes out perfectly, make sure all ingredients are at room temperature before starting. When mixing the batter, avoid overmixing once the flour is added to keep the cake tender. Grate the apples just before adding them to the batter to prevent them from browning. For an extra moist cake, you can soak the grated apples in the lemon juice before adding them to the mixture.

Serving Suggestions

This cake is best served at room temperature or slightly warmed. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a festive touch, a sprinkle of cinnamon or a drizzle of caramel sauce can elevate the presentation and flavor.

Cooking Techniques

Baking the cake at a lower temperature ensures it cooks evenly without drying out. Using a tube pan allows for better heat distribution, but a bundt pan can also be used for an attractive presentation. Testing the cake for doneness with a toothpick or cake tester is crucial to avoid under or overbaking.

Ingredient Substitutions

If Granny Smith apples are not available, any tart apple variety can be used. Walnuts can be substituted for pecans if desired. For those avoiding dairy, plant-based butter and cream cheese can be used in the frosting.

Make Ahead Tips

This cake tastes even better the next day as the flavors have time to meld. It can be baked ahead of time and stored, unfrosted, wrapped in plastic wrap at room temperature for up to two days. The frosting can be prepared in advance and stored in the refrigerator. Simply bring it to room temperature before frosting the cake.

Presentation Ideas

For an elegant presentation, pipe the frosting onto the cake using a piping bag and star tip. Garnish with whole pecans and a dusting of cinnamon. Serving the cake on a decorative cake stand can also enhance its appearance.

Pairing Recommendations

A cup of strong coffee or a glass of dessert wine such as Sauternes complements the rich flavors of the cake beautifully. For a non-alcoholic option, a spiced apple cider is a perfect match.

Storage and Reheating Instructions

The frosted cake can be stored in the refrigerator for up to 5 days. Cover it loosely with plastic wrap to prevent it from drying out. To serve, let the cake come to room temperature for the best flavor and texture. The cake can also be frozen, unfrosted, for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Nutrition Information

Calories per serving

A single serving of this cake contains approximately 500 calories. The majority of these calories come from the fats and carbohydrates in the recipe.

Carbohydrates

A single serving of this Apple Pecan Cake contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the sugar and flour, providing energy. The apples also contribute natural sugars and dietary fiber.

Fats

This cake is rich in fats, with a single serving providing around 30 grams. The fats come from the vegetable oil, pecans, and the frosting's cream cheese and butter. These fats contribute to the cake's moist texture and rich flavor.

Proteins

Each serving of the cake contains about 5 grams of protein. The eggs, cream cheese, and pecans are the main sources of protein in this recipe, contributing to its nutritional value.

Vitamins and minerals

The Apple Pecan Cake with Cinnamon is a good source of several vitamins and minerals, including vitamin A from the eggs, vitamin C from the lemon juice and apples, and calcium and iron from the flour. Pecans are also rich in magnesium, zinc, and vitamin E.

Alergens

This recipe contains common allergens such as eggs, nuts (pecans), and dairy (cream cheese and butter). Those with sensitivities to these ingredients should exercise caution.

Summary

Overall, the Apple Pecan Cake with Cinnamon is a rich, flavorful dessert that provides energy, protein, and essential nutrients. However, due to its high calorie and fat content, it should be enjoyed in moderation as part of a balanced diet.

Summary

The Apple Pecan Cake with Cinnamon is a timeless dessert that combines classic flavors in a rich, moist cake. With its blend of tart apples, crunchy pecans, and warm spices, it's a versatile recipe that can be adapted to suit various dietary needs and occasions. Whether served at a festive gathering or enjoyed as a comforting treat, this cake is sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was on a torn and yellowed piece of paper that had been tucked away in an old cookbook I had inherited from my own grandmother. The words were faded, but still legible: Apple Pecan Cake with Cinnamon.

I had never made a cake quite like this before, but something about it called to me. Perhaps it was the combination of sweet apples and crunchy pecans, or maybe it was the warm scent of cinnamon that seemed to jump off the page. Whatever the reason, I knew I had to give it a try.

I set to work gathering the ingredients, carefully measuring out each one as I went. The apples were ripe and fragrant, the pecans crunchy and buttery, and the cinnamon spicy and warm. As I mixed everything together, the batter took on a rich, golden hue that promised a delicious result.

As the cake baked in the oven, the scent of apples and cinnamon filled the house, making my mouth water in anticipation. When it was finally done, I couldn't wait to taste it. I cut myself a slice and took a bite, savoring the flavors that danced on my tongue. The apples were soft and sweet, the pecans added a delightful crunch, and the cinnamon tied everything together with a warm, spicy finish. It was perfection.

After that first bite, I knew I had found a new favorite recipe. I made the Apple Pecan Cake with Cinnamon for every special occasion, from birthdays to holidays to Sunday dinners. Each time I made it, I would think of my grandmother and the joy she must have felt when she first discovered the recipe herself.

Over the years, I shared the recipe with friends and family, passing it down from generation to generation. It became a beloved tradition in our family, something we all looked forward to whenever we gathered together. The cake brought us closer, connecting us through the shared experience of enjoying something homemade and delicious.

As I grew older, I realized that the recipe for Apple Pecan Cake with Cinnamon was more than just a list of ingredients and instructions. It was a link to the past, a connection to my grandmother and all the women who had come before me. It was a way to honor their memory and keep their legacy alive through the simple act of baking a cake.

Now, as I sit here in my kitchen, surrounded by the familiar scents of apples, pecans, and cinnamon, I can't help but smile. The recipe for Apple Pecan Cake with Cinnamon has become a part of who I am, a reminder of the love and tradition that have shaped my life. And as I take another bite of the delicious cake, I am grateful for the memories it brings and the joy it continues to inspire.