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+ servings

Madelyn's Apple Pecan Cake

Adapted From: Madelyn Rosenbaum, Recipe from Central Market 20th Anniversary Cookbook
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Desserts
Servings 12

Ingredients
  

Cake

  • 4 cups finely diced apples any variety baking or Granny Smith
  • 2 tbsp fresh lemon juice
  • 3 cups flour sifted
  • 1 cup sugar
  • 1 cup brown sugar firmly packed
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 tsp vanilla
  • 1 1/2 cups vegetable oil
  • 3 large eggs beaten
  • 1 cup chopped pecans

Glaze

  • 6 tbsp butter
  • 6 tbsp sugar
  • 6 tbsp brown sugar firmly packed
  • 6 tbsp heavy cream
  • pecan halves for decoration

Instructions
 

For the Cake

  • Preheat oven to 350 degrees. Generously grease and flour bottom and sides of a Bundt pan.
  • Soak diced apples in mixture of 2 cups water and 2 tablespoons fresh lemon juice.
  • In a large bowl combine sifted fl our, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add vanilla, oil, and eggs, mixing well. Add soaked apples, but do not drain; instead, spoon apples into batter so that some of the soaking liquid is included for moistness. Fold in the nuts.
  • Bake on low oven rack for 1 1/4 hours or until toothpick inserted into cake comes out clean. Cool cake in pan for 10 minutes.

For the Glaze

  • Combine first 4 ingredients in a small heavy-bottom saucepan. Cook over medium heat, stirring constantly, until slightly thickened, about 3 or 4 minutes. Remove from heat, let cool for 5 minutes, and then stir in the vanilla.
  • Pour glaze over cooled cake and decorate with pecan halves.
Keyword apple, apple pecan cake, Cake, Central Market, pecan
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