Our apple cake with brown sugar pecan topping takes the classic dessert to a new level. Moist, tender apple cake is topped with a sweet, crunchy, nutty topping and then drizzled with a simple cinnamon glaze, creating a cake that has everyone rushing back for more.
When we think of classic cake recipes, apples are one of the first things we think of. Growing up, our mom made apple cake quite often, so those flavors always feel like home to us.
We already put our own stamp on this classic with our mini apple bundt cake with caramel sauce. It’s one we made a few years ago, and everyone still gets excited about it.
Now, we’re adding another entry to our apple-licious cake lineup with this apple cake with brown sugar pecan topping. It combines classic apple cake with our brown sugar pecan topping and is finished with a sweet cinnamon glaze.
This cake is always a welcome addition to any table, no matter the time of year. If you’re looking for sweet comfort food deliciousness, you’ve found it!
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Why You’ll Love This Recipe
- Basic Ingredients: This cake uses simple ingredients to create all its delicious flavor. You can find everything you need in your kitchen or at your local grocery store.
- Easy: The cake, topping, and glaze are all basic recipes that even beginners can easily make.
- So Moist and Tender: The cake is made with sour cream, making it extra moist and tender.
- Classic Flavor: Every bite is loaded with the flavor of diced apples and cinnamon, along with the sweet crunch of the topping and the extra layer of sweetness added by the cinnamon glaze.
- Customizable: You can easily adjust this recipe to suit your taste.
- Versatile: This cake is easy enough for a weeknight dessert but pretty enough for special occasions.
- Great for Making Ahead of Time: This cake is freezer-friendly, so you can make an extra one for later or simply make it when you have the time for any upcoming event.
Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Cake Flour: Try using cake flour in place of all-purpose flour for an even lighter cake.
- Apples: Use your favorite apples for this recipe. Granny Smith is a classic choice. However, other apples like Honeycrisp, Jonagold, and Braeburn also work well.
- Greek Yogurt: Full-fat Greek yogurt can be used in place of sour cream to achieve the same flavor and texture in the cake.
- Nuts: Add chopped nuts like pecans or walnuts to the batter for more flavor and crunch. You can also use pecans or walnuts interchangeably in the topping.
- Spice: Add apple pie spice or pumpkin pie spice to the cake for a more complex flavor.
How to Make Apple Cake with Brown Sugar Pecan Topping
Step 1: Mix the brown sugar pecan topping ingredients in a small bowl and set them aside.
Step 2: Whisk the dry cake ingredients in a medium bowl.
Step 3: Beat the wet ingredients in a large bowl until fully combined.
Step 4: Gradually mix the dry ingredients into the wet ingredients until combined. Then, fold in the diced apples.
Step 5: Pour the batter into a prepared springform pan and spread it out evenly. Then, top it with the brown sugar pecan mixture.
Step 6: Bake at 350°F until a toothpick inserted into the center comes out clean.
Step 7: Remove the cake and let it cool for about 15 minutes.
Step 8: Mix the glaze ingredients in a small bowl and drizzle it over the warm cake. Enjoy!
Tips
- Bring your cold ingredients to room temperature for more complete mixing and a better cake texture.
- Mix the batter until the ingredients are moistened and combined, but not until the batter is smooth. Overmixing will make the cake dense and tough.
- Let your batter rest for a few minutes before baking the cake to allow any gluten to relax.
- Ensure your pan has an even coating of nonstick spray on it, but don’t spray it so much that it pools at the bottom of the pan.
Apple Cake FAQ
Granny Smith is a classic choice for tart flavor that balances the sweetness of the rest of the cake. Apples like Honeycrisp, Cosmic Crisp, Fuji, Gala, and Jonagold offer a sweeter flavor.
No. The apples will soften to perfection while the cake bakes. Cooking them first will make them too soft.
First and foremost, make sure you measure your flour properly to ensure you don’t use too much. Second, mix your batter until the ingredients are just combined. Don’t overmix. Finally, fold the apples into the batter, don’t use a mixing motion.
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Apple Cake with Brown Sugar Pecan Topping
Ingredients
Apple Cake
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ cup brown sugar
- ½ cup sour cream
- ¼ cup butter, softened
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups apples, diced
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¾ cup pecans, chopped
- ¼ cup all purpose flour
- ¼ cup butter, melted
Cinnamon Glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees and line a 10” springform pan with parchment paper and lightly spray with non-stick cooking spray.
Brown Sugar Pecan Topping
- In a medium bowl, mix together brown sugar, flour, and chopped pecans.
- Stir in melted butter until completely mixed. Set aside.
Apple Cake
- In a medium mixing bowl, whisk together flour, baking powder, and cinnamon until combined.
- In a large mixing bowl, add butter, brown sugar, sour cream, milk, egg, and vanilla extract. Beat until well incorporated.
- Gradually add dry ingredients into wet ingredients and beat until fully incorporated.
- Stir in diced apples until well mixed.
- Add batter into the prepared springform pan and spread evenly.
- Even cover batter with streusel topping and then top with brown sugar pecan topping.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool for 10-15 minutes.
Cinnamon Glaze
- In a small bowl, stir powdered sugar, milk, and cinnamon until well mixed.
- Drizzle over warm apple cake and enjoy.
Notes
- Store at room temperature for up to 4 days in an airtight container.
- Wrap individual slices in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container.
- Wrap an entire cake in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
- Bring to room temperature before serving.
- Bring your cold ingredients to room temperature for more complete mixing and a better cake texture.
- Mix the batter until the ingredients are moistened and combined, but not until the batter is smooth. Overmixing will make the cake dense and tough.
- Let your batter rest for a few minutes before baking the cake to allow any gluten to relax.
- Ensure your pan has an even coating of nonstick spray on it, but don’t spray it so much that it pools at the bottom of the pan.
Is the streusel topping the flour and melted butter? Then top with the brown sugar and pecans?
Hi Cathy, no, they all get mixed together and then added to the top. I hope this helps. Sorry for the delay in replying.
This has been such a comforting bake for the holidays…I love a slice in the morning with a cup of coffee. Absolutely perfect!
I lovd this recipe! The cake was moist perfection and the pecan topping tasted great. My family asked me to make it again asap!