Autumn Cake


  • 1 1/2 cups pecans, chopped and divided
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 4 large Granny Smith apples, peeled and cut into slices
  • cream cheese frosting, to taste, store-bought or homemade


  1. Preheat the oven to 350 degrees F.
  2. Lightly grease a 9×13-inch baking pan.
  3. In a shallow baking pan, bake the pecans in a single layer until lightly toasted and fragrant, stirring halfway through, about 5-7 minutes.
  4. In a large bowl, combine the butter, the sugar, the eggs, and the vanilla extract until blended.
  5. Add the flour, the salt, the cinnamon, and the baking soda to the butter mixture and stir until blended.
  6. Fold the apples and 1 cup of the toasted pecans into the batter.
  7. Spread the batter into the prepared pan.
  8. Bake until a toothpick or fork inserted into the center of the cake comes out clean, about 45 minutes.
  9. Allow the cake to completely cool on a wire rack, about 30-45 minutes.
  10. Spread the cream cheese frosting all over the cooled cake and sprinkle with the remaining toasted pecans.
  11. Slice and serve.

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