Recipe Background
Nothing quite compares to the thrill of seeing the first leaf of the season swirl down to the ground. And even better, feeling that first crisp, cool morning that joyfully confirms the harvest time is here. Ah, these small, wondrous moments are worth celebrating, so a treat just as festive and sweet is simply a must. Autumn Cake is the taste of fall you need to ensure these simple memories are commemorated. This fluffy, buttery, cinnamon-spiced cake takes your tastebuds on a trip to the orchard, thanks to some juicy Granny Smith apples and crunchy toasted pecans mixed in. A rich cream cheese frosting is smothered all over and sprinkled with more of the salty pecans to bring a crunch as thrilling as jumping into a big pile of red-orange leaves. You didn't think fall could get any more magical; well, a slice of Autumn Cake is simply the icing on top.
Nothing quite compares to the thrill of seeing the first leaf of the season swirl down to the ground. And even better, feeling that first crisp, cool morning that joyfully confirms the harvest time is here. Ah, these small, wondrous moments are worth celebrating, so a treat just as festive and sweet is simply a must. Autumn Cake is the taste of fall you need to ensure these simple memories are commemorated. This fluffy, buttery, cinnamon-spiced cake takes your tastebuds on a trip to the orchard, thanks to some juicy Granny Smith apples and crunchy toasted pecans mixed in. A rich cream cheese frosting is smothered all over and sprinkled with more of the salty pecans to bring a crunch as thrilling as jumping into a big pile of red-orange leaves. You didn't think fall could get any more magical; well, a slice of Autumn Cake is simply the icing on top.
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking pan.
- In a shallow baking pan, bake the pecans in a single layer until lightly toasted and fragrant, stirring halfway through, about 5-7 minutes.
- In a large bowl, combine the butter, the sugar, the eggs, and the vanilla extract until blended.
- Add the flour, the salt, the cinnamon, and the baking soda to the butter mixture and stir until blended.
- Fold the apples and 1 cup of the toasted pecans into the batter.
- Spread the batter into the prepared pan.
- Bake until a toothpick or fork inserted into the center of the cake comes out clean, about 45 minutes.
- Allow the cake to completely cool on a wire rack, about 30-45 minutes.
- Spread the cream cheese frosting all over the cooled cake and sprinkle with the remaining toasted pecans.
- Slice and serve.
×