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

Fresh Apple Cake

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


This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake

Southern Living OCTOBER 2010

  • Yield: Makes 12 to 15 servings
  • Total:2 Hours


  • 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. 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.

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

3. 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.

4. 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.


Note: Total time does not include preparing frosting.


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Fresh Apple Cake recipe