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    Apple, Pecan And Cinnamon Cake

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    Apple, Pecan And Cinnamon Cake

    This easy cake is based on an apple muffin batter and is gilded with a topping I stole from the banana cake in Stephanie Alexander’s book A Cook’s Companion. Be sure not to overstir the mixture – lumps give it character.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • 300g Plain flour
    • 3 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 1 tsp Ground cinnamon
    • ½ tsp Ground allspice
    • ¼ tsp Salt
    • 100g Light muscovado sugar
    • 500g Bramley apples, peeled, cored and cubed
    • 2 Eggs
    • 175g Unsalted butter, melted
    • 1 tsp Vanilla extract
    • 284ml Buttermilk
    • Pecan Topping
    • 50g Pecans, chopped
    • 3 tbsp Self-raising flour
    • 1 tsp Ground cinnamon
    • 75g Unsalted butter, softened
    • 50g Light muscavado sugar


    1. Preheat the oven to 180°C, gas mark 4. Sieve the dry ingredients into a bowl and add the cubed apple. Beat together the eggs, melted butter, vanilla and buttermilk. Pour this liquid into the dry ingredients and mix until moistened but still lumpy. In another bowl mix the topping ingredients until combined.
    2. Spoon the batter into a 20cm square tin or 22cm round tin lined with baking parchment. Dot with the topping mixture – it will spread while cooking. Bake for 1 hour or until well risen – it may have patches of moisture so don’t use the skewer test to see if it’s done; leave to cool in the tin. Once cool, wrap up and transport in its tin.

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    Drinks recommendation

    A mixture of top-quality apple juice with equal quantities of fizzy water will not only strike the right flavour note, but is light and refreshing enough to pair with this beautifully moist cake.


    Average user rating

    4 stars