Rating: 4.5 stars
43 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 38

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

Helen Mack, Fontana, California
Recipe by Southern Living October 2010

Gallery

Becky Luigart-Stayner; Styling: Amy Burke

Recipe Summary

total:
2 hrs
Yield:
Makes 12 to 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Chef's Notes

Note: Total time does not include preparing frosting.

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