Apple Cake with Pecan Caramel Top

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished 4While apple pies get most of the attention  an Apple Cake with all of its spices, lots of apples and raisins is no slouch. We made many of these for catered events where there was no refrigeration as the plated deserts could sit for hours at room temperature.

This is a dense cake filled with fruit. The pecan caramel top compliments the cake and adds a luxuriousness that a buttercream would not.

Any apple that bakes well can be used. Many prefer Granny Smith apples,but  Pink Ladies or Gala apples are also good choices.

CakeIngredients
4 medium apples peeled and chopped after cleaning (400 grams or 14 ounces)*
2/3 cup raisins (85 grams or 3 ounces)
2 cups flour (280 grams or 10 ounces)
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 1/2 cups butter, room temperature (340 grams or 12 ounces or 3 sticks)
2 cups sugar (400 grams or 14 ounces)
2 eggs

*The weight measurements may be a little more or a little less, it doesn’t really matter.

Peel and core the apples. Cut into large pieces. Place in a food processor and pulse a few ties to chop coarsely. Set aside.Apples in processor 2Apples processed

Preheat the oven to 350 degrees. Spray the center only of a 9×3 inch cheesecake or springform pan. Line the pan with a parchment round and spray the center of that only.Pan Prepped

Soak the raisins in hot water until needed.raisins in water

Whisk together the flour, baking soda, nutmeg, cinnamon, salt, cloves, and ginger. Flour and spices mixedflour and spices

Set aside.

Cream the butter and sugar until light and fluffy. Butter and sugar in bowlButter/sugar mixingAdd the eggs one at a time, beating well after each addition. Egg inAdd the flour in 3 parts on low, mixing well each time.Flour inFlour mixing

Drain the raisins and add the raisins Raisins inand apples.Apples in

Pour the batter into the pan batter in panand smooth the top. It will be very thick.batter spread Bake 65 to 75 minutes or until a tester comes out clean. Spray a piece of foil larger than the top of the pan and place it over the pan at abut 45 minutes in to prevent any further darkening. Set aside in the pan while making the topping.

Pecan Caramel TopCaramel ingredients1/2 cup brown sugar
6 tablespoons butter (90 grams or 3 ounces)
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons cream
5 ounces pecan pieces (140 grams or 5 ounces or 1 1/2 cups)
2 tablespoons cream

Place the brown sugar, butter, water, corn syrup and 2 tablespoons of cream in a medium size saucepan. The mixture will rise considerably when boiling so make sure the pan has enough depth.Caramel ingred. in pan Heat on low until the butter melts; Caramel ingred. meltingraise to medium to high and boil to 234 degrees on a candy thermometer. Caramel boiling with themometerRemove from the heat and add the pecans and additional cream. Pecans added to caramelStir well. Pour over the top of the apple cake Topping on cakeand spread evenly to the outer edges with an offset spatula.Caramel spread on cake Chill to set.

Remove the sides of the pan with a blow dryer.  See Apple Crisp Cheesecake.  Serve at room temperature.

Yield: 10 to 12 servings.

Yield: 1625 grams or about 3 1/2 pounds.

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

10 thoughts on “Apple Cake with Pecan Caramel Top

  1. Vivian Vuong

    Helen, you’ve nailed it again! I just made the apple cake for a friend’s birthday and got nothing but raves.

  2. manisha

    Hi Helen,

    Thanx for the recipe…I was waiting for this one :)..every recipe of yours is the best in taste, flavour, presentation and I love the way you make them soo easy. ..BTW I have become a big fan of your Orange Cranberry cake..have already made it thrice! So many thanx from the bottom of my heart.

    1. hfletcher Post author

      Hi Manisha: I have to admit the Orange Cranberry cake is one of my faves also. I knew you wanted this blog so I moved it up for you. Hope you enjoy it.

      1. manisha

        Made the cake yesterday and it is being devoured :) even my FIL who prefers Indian sweets over cakes is also enjoying it :)

  3. Evelyn

    I’ll have to try this on your brother, Helen. When I have previously made apple cake, I’ve used a Bundt pan and drizzled a light glaze on the cake. I think that CSS will like this even better. (You understand that I make a total of 2-4 cakes per year, don’t you? As you might recall, CSS is a “pie guy”!)

    BTW: CSS is like Pop and the Energizer Bunny. CSS has just been accepted for the FEMA Leaders Academy, in Maryland – four weeks of training (one week each quarter of 2015).

    1. hfletcher Post author

      Hi Evelyn: Glad this will be one of your 2 to 4 cakes this year!! Thanks for telling me about CSS – I’ll contact him this weekend. Hope all is going well for you. More later.

  4. Mari

    Looks. Fabulous and I will give it a try. I do a similiar only , I put the topping in the pan then the batter and turn upside dow after baked. I baked your post last week for the fudge brownies snickers. Over the top! Thanks for all you do, except the extra lbs. m

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