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inside of an apple pecan cake

Apple Pecan Cake

Moist, dense cake loaded with apple, pecans and cinnamon flavors
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Servings 12 slices



  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 1 1/2 cup oil vegetable, grapeseed, canola
  • 3 eggs room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 3 cups peeled and finely chopped apples
  • 2 cups chopped pecans
  • 2 teaspoons vanilla extract

Butterscotch Sauce

  • 1 cup light brown sugar firmly packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • pinch of salt



  • Preheat the oven to 350°F degrees. Spray a 10" Springform Pan with Oil- set aside.
  • Peel and finely chop apples. Set aside
  • In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the sugar and oil together until combined.
  • Add eggs, one at a time. Ensuring that each egg is fully combined before adding the next.
  • In a large mixing bowl, whisk the flour, baking soda, salt, cinnamon.
  • Add the dry ingredients by folding into the oil mixture. Stir in the apples, nuts, and vanilla.
  • Pour into prepared 10-inch springform pan and bake for 1 hour or until toothpick comes out clean.

Butterscotch Glaze

  • Combine brown sugar, butter and heavy cream in a small saucepan.
  • Bring to a boil on high heat and cook for 2-3 minutes, stirring constantly.
  • When cake is removed from the oven and still hot, prick with a fork or toothpick and pour glaze over. Let cool thoroughly and remove springform ring.
  • Serve with vanilla ice cream or whipped cream.