Apple Pecan Cake

What happens when you have a last-minute potluck party to attend and a dozen apples from last week’s farmer’s market that need to get used up? Baking. Specifically, a chance to make a version of this apple cake from one of my favorite food blogs, BGSK.

As usual when I’m baking with a recipe, I made a few tweaks and substitutions here and there, both out of a desire to experiment and to avoid making a last-minute grocery run. I added a little more yogurt than oil, so the cake has a very moist texture, and subbed pecans (of which I had a whole bag) for almonds (of which I had a scant 1/8 cup remaining). I also added vanilla and agave instead of sugar and upped the lemon zest.

This recipe makes a very full cake in a 9-inch cake pan, which resulted in thicker slices than I was expecting. Fine if you’re contributing the only dessert to a potluck, but if you are intending to serve smaller pieces I recommend making it in a large rectangular baking dish rather than a round cake pan.

This not-too-sweet dessert makes a lovely potluck contribution, a delicious afternoon snack with a cup of tea, or a decadent morning breakfast warmed with a pat of butter. Bake and enjoy!

Apple Pecan Cake


3 medium apples

1 cup pecans

3/4 cup nonfat greek yogurt

1/4 cup oil (something with a mild flavor, such as canola or sunflower; I’d avoid olive oil)

1/2 cup agave syrup

1 tbsp vanilla extract

1 medium lemon

3 large eggs

2 cups flour

1 tsp salt

1 tsp baking soda


Pre-heat oven to 350. Grease a 9-inch cake pan. Core and chop apples, chop pecans, and set aside.

Add oil, yogurt, agave, lemon zest and eggs.

Combine wet ingredients.

In a smaller mixing bowl, combine flour, salt, baking soda. Add dry ingredients to wet and combine, then gently fold in apples and pecans.

Pour batter into cake pan, smoothing out the surface to form an even layer.

Bake for 45 – 60 minutes, checking every 10 minutes after 30 minutes have elapsed. Let cool, then serve.


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