Gooey Apple Pecan Cake

The winter storms are in full effect here in the North! I left work early yesterday due to a snow squall warning and boy, am I glad I did. On top of being freezing cold, the snow was blowing everywhere reducing visability. Getting home early meant I had some free time to play around in the kitchen!

Last fall I made a pumpkin pecan cobbler from Lauren's Latest and really loved the result. I wanted to make a similar dessert but with apple as my main flavour. I modified Lauren's recipe and I think it turned out great! I'm calling this one the Gooey Apple Pecan Cake. It is best served warm with a scoop of ice cream on a cold snowy night. Enjoy! 

I learned from Martha that you should always measure out your ingredients before starting any recipe. This is called 'mise en place'. It is a french culinary term meaning 'everything in its place' and it makes baking so easy! I think it also helps you to keep your kitchen clean as you put each ingredient away after measuring it out. 

I used McIntosh apples as my main ingredient. Not only are they my favourite apple, the harvest this year has just been incredible! I picked up this batch from my local Sobeys. 

Peel, core and chop your apples. 

Melt some butter in a pan, we are going to soften the apples before we bake them. 

After adding some brown sugar, we cook for about 5 minutes and then remove from the heat. 

I added all the dry ingredients to my vintage yellow mixing bowl and added all the wet ingredients to a smaller blue and white bowl. 

I spray my baking pan with Pam to make clean up easy! Now is the time to add wet to dry and mix, by hand. 

I poured the cake batter into the baking pan. After chopping the pecans I mix them with the two sugars. 

Evenly spread the sugar/pecan topping on the cake batter. Pour hot water on top of sugar topping. 

Do not mix! This is important. Put in your oven just like this for 40-60 minutes (depending on your oven and baking pan).

Remove from oven what set. The middle and top should be cooked like a cake, in my ceramic pan it took the full 60 minutes. Using a toothpick to test, I started checking at 40 mins and every 10 minutes thereafter. 

Scoop out a portion of the cake into a bowl, making sure to grab some of the caramel in the bottom of the pan. 

Top with a scoop of vanilla ice cream. 


Gooey Apple Pecan Cake 
Makes 6-8 servings

1 cup plus 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup soften apple filling (recipe below) 
1/2 cup milk
1/4 cup melted butter
1 1/2 teaspoons vanilla

Soften apple filling:
1 tablespoon butter
2 apples, peeled cored and cubed
1 1/2 tablespoons brown sugar

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups boiling water


Preheat oven to 350 degrees. 

In a medium bowl stir flour, baking powder, salt, sugar and cinnamon, set aside. 

Peel, core and chop apples. Melt 1 tablespoon butter over medium heat. When melted, add apples and cook until soft and slightly brown. Add brown sugar and stir occasionally, cooking for 5 minutes. Remove from heat and set aside. 

In a small bowl stir soften apple, milk, melted butter and vanilla. Pour wet ingredients into dry and mix, by hand, until combined (it should resemble a thick batter). Pour into a greased 3 quart (2.8L) ceramic casserole dish (or square metal baking pan).

To make topping; In a small bowl combine granulated sugar, brown sugar and chopped pecans. Spread evenly on top of batter. Pour boiling water on top of the sugar, do not mix. Bake for 50 minutes until middle is set. (*Note, start checking after 40 minutes, it could take up to 60 minutes. You want the middle and top of the cake to be done.) 

Scoop warm cake into bowls, add some of the caramel from the bottom of the pan. Top with ice cream and serve immediately.