Apple Almond Pecan Cake
Updated: Sep 3
Fall Delight
Baked apples, almonds and pecans come together in a simple, rustic cake full of flavour. It’s the kind of dessert you make with pleasure and savour slowly, perhaps with a cup of coffee or tea.
If you love apple desserts, this cake is sure to become a favourite. It has a tender crumb, sweet and fragrant apples, delicate almonds and crunchy pecans, all brought together with the warm aromas of cinnamon and nutmeg, the very flavours that make autumn feel even more special.
It comes together easily, with no mixer and no fuss. Just one bowl, a wooden spoon, and a handful of simple ingredients. The result? A lovely homemade cake that fills the kitchen with the most wonderful aromas and brings a little joy with every slice.
Why you'll love this cake
✔ Easy to Make: A simple tray bake that requires minimal effort but delivers maximum flavor. No need for fancy tools - just a wooden spoon will do.
✔ Moist & Flavorful: Juicy apples keep the cake soft, while almonds and pecans add a satisfying crunch.
✔ Perfect for Any Occasion: Serve it as a dessert, enjoy it as a snack, or even have it for breakfast (because why not?).
✔ Warm Fall Spices: Cinnamon and nutmeg bring a comforting aroma that fills your kitchen with autumn magic.
Tips for the perfect Apple Almond Pecan Cake
✔ Don’t overmix the batter: Overmixing develops too much gluten, leading to a dense cake. Stir until just combined for a tender crumb.
✔ Toss apples in flour before adding to the batter: This prevents them from sinking to the bottom and helps distribute them evenly.
✔ Butter vs. Oil – Which to Use? Butter adds rich flavor, while oil makes cakes extra moist.
✔ Enhancing the Nutty Flavor - Toast the pecans and almonds before adding them to the batter. This intensifies their nutty aroma and adds a deeper flavor to the cake.
How to Prepare Apple Almond Pecan Cake
1. Prepare the batter:
✔ In a large mixing bowl, use a wooden spoon to combine the eggs, sugar, almond extract, and vanilla until smooth.
✔ Add the ground almonds, flour, baking powder, and melted butter.
✔ Mix until well combined.
✔ Core and dice 2 1/2 apples into 1cm pieces.
✔ Roughly chop half of the pecans - 50g.
✔ Gently fold in apples and pecans.
2. Bake:
✔ Pour the batter into the prepared pan.
✔ Scatter whole pecans; slice the remaining half apple and arrange it on top, then scatter flaked almonds.
✔ Sprinkle with brown sugar.
✔ Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
Serve and Enjoy
Let the cake cool completely, then dust it with icing sugar. It’s delicious just as it is, but even better served with a cup of coffee or a fragrant cup of tea.
Frequently Asked Questions
Question | Answer |
What can I use instead of pecans? | Pecans can easily be replaced with classic walnuts, lightly toasted beforehand for a deeper flavour, or with roughly chopped pistachios for a more modern twist. |
How should I store the cake, and how long will it stay fresh? | Thanks to the apples and almond flour, this cake stays wonderfully moist. Keep it covered at room temperature for 2–3 days. If your kitchen is warm, store it in the refrigerator, where it will keep for up to 5 days. |
Can I replace the almond flour with plain flour? | I wouldn’t recommend it, as almond flour contributes moisture and a delicate texture to the cake. If you choose to omit it, the amount of liquid in the recipe would need to be adjusted. |
Why did my cake sink in the middle or remain too moist? | Apples release quite a lot of moisture as they bake. Test the centre of the cake with a skewer before taking it out of the oven. If it comes out with wet batter, bake for another 5–10 minutes. If the top is already browned, loosely cover the cake with foil to prevent it from becoming too dark. |
Can I use other fruits instead of apples? | Absolutely! This almond-based cake is wonderfully versatile. You can use firm pears, peaches, or even a combination of berries and apples. |
Do I need to peel the apples? | It’s entirely a matter of preference. For a smoother, more refined texture, peel the apples. For a more rustic cake and a little extra fibre, you can leave the skins on, especially if using organic apples. |
Is this a rich cake? | Almond flour, butter and pecans make this a richer, more indulgent cake, but they are also what give it its wonderfully moist, tender and rich texture. |
A note on the ingredients: Almond flour, butter and pecans do make this a richer, more indulgent cake, but they are also what give it that wonderfully moist, tender and rich texture, reminiscent of a refined bakery-style dessert.
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Apple Almond Pecan Cake
This cake pairs beautifully with a cup of tea or coffee. The almonds and pecans add a nice crunch, and the apples keep it soft and moist. It's great for breakfast, dessert, or a snack!
Prep: 25 mins | Bake: 45 mins | Total: 1h 10m | Serves: 8-10
Ingredients
Wet Ingredients
6 large eggs
1½ cups (300 g) sugar
1½ teaspoons almond extract
1½ teaspoons vanilla paste (or vanilla extract)
1 cup (225 g) unsalted butter, melted
Dry Ingredients
1½ cups (150 g) almond flour
1¾ cups (225 g) plain flour
1½ teaspoons baking powder
Apples & Nuts
4–5 apples (about 800 g), cored and cut into small cubes
1½ cups (150 g) pecans, divided; roughly chop half
½ cup (45 g) flaked almonds
For Topping
3 tablespoons brown sugar or granulated sugar
Icing sugar, for dusting (optional)
Method
Preheat the oven to 180°C (350°F), conventional heat. Grease and line a 20 × 30 cm rectangular baking tin with baking paper.
In a large bowl, using a wooden spoon or spatula, whisk together the eggs, sugar, almond extract and vanilla until well combined. Add the plain flour, almond flour, baking powder and melted butter, and mix until smooth and well combined.
Core the apples and cut them into small cubes. Roughly chop half of the pecans (75 g), then fold them into the batter together with the diced apples.
Pour the batter into the prepared tin. Scatter over the remaining pecans and flaked almonds, then sprinkle with the brown sugar.
Bake for 30–35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool, then dust with icing sugar, if desired. Cut into pieces and serve.
Enjoy!
Notes |
1. For a deeper, more intense flavour, lightly toast the pecans before adding them to the cake.
2. You can add raisins or other dried fruit, according to your preference.
3. The cake will keep well, covered, at room temperature for 2–3 days. It can also be frozen for up to 3 months.
4. If using a 20 × 20 cm baking tin, reduce all the ingredients to two-thirds of the quantities given.
A Thought Among the Aromas
“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth, seeking the successive autumns.”
— George Eliot
Have you tried making this Apple Almond Pecan Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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