Fresh Apple Cake

- Photo: Becky Luigart-Stayner; Styling: Amy Burke
Photo: Becky Luigart-Stayner; Styling: Amy Burke

Thinly sliced apples create rich, moist layers of fruit within this cake recipe.

Total time: 2 hours
Yields: Makes 12 to 15 servings


1 1/2 cups chopped pecans

1/2 cup butter, melted

2 cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Browned-Butter Frosting,

Dark Chocolate Frosting, or

Cream Cheese Frosting

How to Make It

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Stir together butter and next 3 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Cook's Notes:

Note: Total time does not include preparing frosting.


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