Recipe: Apple and Pecan Cake with Cream Cheese Frosting

This cake is full of autumnal flavours
Recipe: Apple and Pecan Cake with Cream Cheese Frosting

Apple & Pecan Cake with Cream Cheese Frosting by Mercy Fenton.

This is a really easy cake for the novice baker — no mixer or special equipment is needed. It is full of warming autumnal flavours and is wonderful at any time of day. It is moist and fruity and will keep well for two or three days if gently covered with cling film or stored in tupperware.

Apple & Pecan Cake with Cream Cheese Frosting


290g Cox Pippin apples (or other tart eating apple)

200gr sugar

60ml vegetable oil

2 free-range eggs

1 tsp vanilla essence

¼ tsp bread soda

1tsp baking powder

1 tsp cinnamon

Pinch freshly grated nutmeg

½ tsp fine sea salt

60ml milk

70 gr pecans (cook your pecan nuts for 10 to 12 minutes on a tray in the oven at 170C until golden brown and springy to the touch — allow to cool fully before use, Use 50gr in the cake and 20gr to sprinkle on top)

Frosting Ingredients

84g cream cheese

22g soft butter

75g soft light brown sugar

1 tsp vanilla essence


  • Preheat the oven to 175C.
  • Roughly chop the toasted pecans, keeping back 20gr to sprinkle on the cake.
  • Butter the base and sides of an 8-inch square baking tin. Line the base with a square of parchment paper.
  • Peel, core and cut the apple into small dice (not bigger than 1cm square).
  • Toss the apples in the sugar, set aside.
  • In a measuring jug, stir together the oil, eggs and vanilla.
  • Put the flour, baking powder, bread soda, cinnamon, nutmeg, and salt in a bowl and whisk by hand to mix.
  • Stir the oil mixture into the apples. Then add the flour, stir to mix through then add the milk and chopped pecans.
  • Scrape into the prepared tin, spreading the mix to ensure it is even.
  • Bake in pre-heated oven for 30 to 40 minutes until a skewer inserted in the centre comes out clean.
  • Allow to cool in the tin for 10 to 15 minutes before turning onto a wire rack and peeling off the backing paper.
  • Once the cake is completely cool prepare the frosting.


  • Beat the cream cheese and vanilla with a spatula or in the bowl of an electric mixer until smooth.
  • Add the butter and sugar and beat again until fluffy.
  • Scrape onto the top of the cake and spread evenly, scatter with chopped pecans.
  • Enjoy at room temperature or chill to set the frosting a little.

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