Apple Cake with Brown Sugar Pecan Topping
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.
Servings: 12 Servings
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
Storage
- 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.