What nicer treat is there than to come home to a hot cup of tea and a slice of delicious cake? My warmly spiced Apple Pecan Cake with Maple Glaze is the perfect cake to have on hand for an everyday treat.
I love baking recipes like this that have lots of warming spices. It makes the house smell amazing! For me, this is what hospitality is all about – hearth and home, welcoming visitors, the sound of laughter tinkling round us. No matter what the weather might be like outside, inside it’s warm, welcoming and comforting.
My Apple Pecan Cake Has Been in the Family for Some Time
I first blogged my Apple Pecan Cake back in 2009, and I’ve been making it regularly ever since. It’s great for just about any occasion with family friendly flavours that even kids will love. You can serve it plain, sprinkled with icing sugar or dress it up with some glaze or frosting.
A little heads up about the cake batter – it’s quite thick and stiff, but don’t let that alarm you. The moisture from the apples is released as the cake is baked and it comes out of the oven gloriously tender. You do need to dollop the batter into the Bundt pan quite firmly though, spreading it with a knife to make sure it is evenly distributed.
I use Mixed Spice, a spice mixture containing cinnamon, ginger, cloves, allspice, nutmeg and other warming spices in this cake. It gives baked goods a really gorgeous flavour, but if you can’t get it, just use 2 teaspoons of cinnamon, 1 teaspoon of ginger and a quarter teaspoon each of ground nutmeg and cloves. It doesn’t give exactly the same flavour, but it still tastes lovely.
The Perfect Make-Ahead Cake
Apple Pecan Cake is one of those wonderful cakes that seems to get better the longer you keep it. It will keep for several days covered at room temperature unglazed, but even with the glaze I’ve kept it for up to four days very successfully. The flavours deepen as the days wear on and the cake becomes even more moist and delicious.
Apple Pecan Cake with Maple Glaze – Printable Recipe
- 3 medium apples
- the juice and finely grated rind of one lemon
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 3 large eggs, beaten
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon mixed spice
- generous pinch of salt
- ½ cup pecan halves, roughly chopped
- ⅓ cup milk (buttermilk if possible)
- For the glaze:
- 1 cup confectioner's sugar (icing sugar)
- 4 to 5 tablespoons maple syrup (you may need slightly less or more)
- Preheat the oven to 350°F (175°C).
- Grease a large Bundt pan.
- Squeeze the lemon juice into a medium bowl.
- Peel, core and finely chop the apples, putting them into the lemon juice as they are chopped to prevent browning.
- Stir the lemon rind into the apples and set aside.
- Cream the butter, granulated sugar and brown sugar together in an electric mixer until light and fluffy.
- Beat in the eggs and vanilla.
- Sift the flour, baking powder, baking soda and salt together and add it to the creamed mixture in two additions, beating the flour in thoroughly after each addition. The batter will be very thick at this point.
- Mix in the milk.
- Remove the bowl from the mixer and stir the apples, lemon juice, rind and pecans into the batter until the apples and pecans are fairly evenly distributed. Again, the batter will be quite thick.
- Transfer the batter to the Bundt pan. You will need to encourage it in, spreading it with a knife so that the batter is evenly distributed and the top is relatively smooth.
- Bake for 45 to 55 minutes or until a skewer inserted in the cake comes out clean.
- Cool in the pan for twenty minutes and then remove the cake and cool completely on a wire rack.
- When the cake is completely cooked, make the glaze.
- Whisk the maple syrup gradually into the confectioner's sugar until a drizzle-able glazing consistency is reached.
- Drizzle the glaze over the cake, allowing it to dribble down the sides.
- Let the glaze sit for at least a half an hour to set before slicing the cake.