Apple Pecan Cake is the perfect holiday dessert for Thanksgiving and Christmas! Made with Greek yogurt, vanilla, pecans, and both green and red apples, it’s easy to prepare with just 20 minutes of prep time and 50 minutes of baking. Serve it dusted with powdered sugar, or top it with ice cream or whipped cream. You can also drizzle it with caramel sauce and sprinkle with chopped pecans on top. Make it for the holidays or year-round!
Easy apple pecan cake
This light and moist apple cake comes together quickly with simple ingredients like flour, butter, Greek yogurt, eggs, sugar, vanilla extract, and baking powder. The cake is loaded with pecan halves (I used 2 cups!), and I used a combination of 1 large tart apple (Granny Smith) and 1 large sweet red apple (Envy). You can also try other apple varieties like Gala, Honey Crisp, Fuji, or Cosmic Crisp. Just be sure to choose firm apples—softer varieties will turn mushy when baked into the cake. The Greek yogurt adds a soft, light, and moist texture, along with a subtle tang that makes the cake melt in your mouth. You can bake it in a variety of pans, such as a 10-inch cast iron skillet or a 9-inch springform pan. It’s simple enough for busy weekdays but fancy enough for special occasions—and you don’t even need a mixer to make it! Quick, easy, and irresistible just like this Apple Pumpkin Cinnamon Vanilla Bundt Cake and these easy-to-make Apple Squares.
The ingredients you need
- Flour - I used regular all-purpose flour; you can also use cake flour.
- Baking powder - Be sure it's fresh to help the cake rise properly and achieve a light, fluffy texture.
- Butter - I used ½ cup of melted salted butter - no need to add salt in this recipe. You can also use vegetable oil or any neutral-flavored cooking oil as a substitute.
- Sugar - Use regular granulated white sugar.
- Eggs - I used 2 large ones, they add moisture, fluffiness, and texture.
- Greek yogurt - Use low-fat plain Greek yogurt. It adds a smooth texture and a subtle tang, making the cake tender. You can substitute it with buttermilk or sour cream.
- Vanilla extract - I used 1 teaspoon.
- Apples - Use fresh, firm apples that will hold their shape during baking. Softer apples will turn mushy and create an applesauce-like texture in the cake. I used a combination of sweet and tart apples (Envy and Granny Smith). I folded diced Granny Smith apple chunks into the batter and topped the cake with sliced sweet red apples. The blend of sweet and tart apples creates a perfect balance of flavors! Fuji, Gala, or Cosmic Crisp apples also work wonderfully.
- Pecans - I used 2 cups of raw pecan halves. I chopped 1 cup of them and folded them into the batter, then topped the cake with the remaining 1 cup of pecan halves.
How to make apple pecan cake
Here’s an overview of the instructions with step-by-step photos. For the full recipe, scroll down to the recipe card below.
1) Preheat the oven to 350°F (177°C) and prepare the baking pan. Grease the bottom and sides of a cast iron skillet with 1 tablespoon of melted butter. Alternatively, line a 9x3-inch springform pan with parchment paper and grease with butter or cooking spray.
2) Prepare the cake batter. In a medium bowl, mix the flour and baking powder. In a large bowl, whisk together the sugar, melted butter, and eggs until light and fluffy. Add the Greek yogurt and vanilla, mixing until just combined. Gradually add the flour mixture, stirring until smooth. Gently fold in 1 cup of chopped peeled Granny Smith apples and 1 cup of chopped pecans.
3) Pour the batter into the prepared pan. Arrange thinly sliced red apples in a circular pattern on top, placing 1 cup of pecan halves between the slices. See the photos for reference.
4) Bake for 50-60 minutes, or until a toothpick comes out clean.
5) Let the cake cool for about 30 minutes before releasing it from the pan. If you used a cast iron skillet, simply serve it right from the skillet! Once cooled, dust with powdered sugar and serve.
What baking dish can you use?
- 10-inch round high-sided cast-iron skillet. This is the pan I used in the recipe. A cast-iron skillet gives the cake a crispy, golden-brown edge while keeping the center soft and moist. The skillet ensures even heat distribution, resulting in a beautifully textured cake.
- 9x3-inch round springform pan. It allows for easy removal of the cake while maintaining its beautiful shape.
- 9x13-inch rectangular baking pan. Grease the pan and bake the cake for about 40 minutes or a little longer, until a toothpick inserted comes out clean.
- 12-cup muffin pan. Turn this apple pecan cake into muffins or cupcakes! Fold all the apples into the cake batter, fill the muffin cups about two-thirds full and bake for 20 to 30 minutes, or until a toothpick comes out clean.
Cake toppings
- Confectioners’ sugar. Once the cake has completely cooled, lightly dust it with powdered sugar just before serving. The cake’s moist texture tends to absorb the sugar quickly, so it’s best added last.
- Ice cream. A warm slice of apple pecan cake pairs wonderfully with a scoop of plain vanilla or pecan-flavored ice cream. Add some chopped pecans on top of the ice cream for extra crunch!
- Caramel sauce. Drizzle the cake with a little caramel sauce and top it with chopped toasted pecans or walnuts.
- Dulce de Leche. This caramelized condensed milk creates a gorgeous, sweet drizzle.
- Whipped cream. It's an easy way to elevate this simple cake!
Storage Tips
- Room temperature. Store the apple pecan cake at room temperature for up to 3 days. Loosely cover it with foil or plastic wrap. If your room is warm, it’s best to refrigerate the cake.
- Fridge. Once the cake has completely cooled, store it loosely covered with plastic wrap or foil. It will stay fresh in the fridge for up to 5 days.
- Freezer. After the cake has fully cooled, freeze it within 2 days of baking. Wrap it tightly in foil, or plastic wrap, or place it in an airtight container, and it will keep in the freezer for up to s months.
Other apple cakes to try
- Simple Apple Cake with Brown Sugar, Cinnamon, Nutmeg, and Vanilla
- Apple Blueberry Cake
- Cranberry Apple Pecan Bundt Cake
- Apple Pumpkin Cinnamon Vanilla Bundt Cake
- Easy Apple Squares (Cake Bars)
- Apple, Blueberry, Peach Coffee Cake
Apple Pecan Cake
Ingredients
- 1.5 cups all-purpose flour or baking flour, sifted or aerated (see note below)
- 1.5 teaspoons baking powder
- 1 cup granulated sugar
- ½ cup salted butter melted (4 oz)
- 2 large eggs
- ½ cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 2 cups raw pecan halves
- 1 large Granny Smith apple (peeled, cored, and diced into ½-inch cubes)
- 1 large sweet red apple (peeled, cored, and thinly sliced) - choose sweet, firm apples like Fuji, Gala, Envy, or Honeycrisp.
Instructions
- Preheat oven to 350°F (177°C). If your oven has a convection setting, use a convection bake setting. Grease the sides and the bottom of the 10-inch cast iron skillet with butter. Alternatively, line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
- Mix in Greek yogurt and vanilla extract, and whisk just until combined.
- Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.
- Fold in 1 cup of diced Granny Smith apple (peeled and cored) and 1 cup of chopped pecans into the batter.
- Pour the cake batter into the prepared cast iron skillet or the parchment paper-lined springform pan. Arrange thinly sliced red apple slices (peeled and cored) in a circular pattern on top, with the remaining 1 cup of pecan halves placed in between. See photos for reference.
- Bake for about 45–50 minutes on the middle rack or until a tester or toothpick inserted into the center comes out clean. If not done, continue baking in 5-minute increments, checking each time. I used a convection setting and baked for exactly 45 minutes at 350°F, resulting in a fully baked, nicely browned cake. In a regular oven, it may take a bit longer, about 1 hour at 350°F.
- Remove the cake from the oven and let it cool on a wire rack. If baking the cake in a cast iron skillet, serve it right out of the skillet. If you used a springform pan, after about 30 minutes of cooling, release the cake from the pan. Once it's cool enough, you can carefully slide your hand or a large spatula under the cake, between the parchment paper and the cake, and transfer it onto a cake plate, discarding the parchment paper.
- When serving, dust with powdered sugar.
- I provide helpful step-by-step photos above the recipe card (scroll up).
Notes
How to measure flour correctly with cups:
To measure flour correctly with measuring cups, start by sifting or aerating the flour to fluff it up. Then, use a large spoon to gently spoon the flour into the measuring cup, rather than scooping it directly from the bag with the cup. Once the cup is filled, level it off with a knife to remove any excess. If you scoop the flour with the measuring cup straight from the bag, you may end up with more flour than the recipe calls for, resulting in a dry and dense cake batter. Be sure to aerate the flour for the proper consistency!What baking pans can you use?
- I used a 9x3-inch round springform pan, lining the bottom with parchment paper for a cleaner release.
- You can also use a 9x13-inch rectangular baking pan—grease the pan, pour the cake batter in, and bake for about 40 minutes or until a toothpick comes out clean.
- For muffins or cupcakes, use a 12-cup muffin pan. Chop both apples into ½-inch pieces and fold them, along with 1 cup of chopped pecans, into the batter. Fill the muffin cups about two-thirds full, then top the muffins with the remaining 1 cup of pecan halves. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- A 10-inch or 12-inch round high-sided cast-iron skillet will give you crispy, golden-brown edges with a soft and moist center.
Other notes
- Make it gluten-free. This recipe has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and you can also use King Arthur gluten-free measure-for-measure flour. If using these flours, you may need to add ¼ cup of Greek yogurt if the batter is too thick.
- Greek yogurt can be substituted with plain kefir, regular yogurt, buttermilk, or sour cream.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this in a springform pan - worked great! Pecans and apples are my favorite, so I knew I was gonna love it!
Hi Helen! I love that you made it in a springform pan. Thank you for your 5-star review! 🙂
How can I find the quantities for the ingredients? Do you have the nutritional info available? Can you substitute Splenda for sugar
Hi Mary! The quantities and the recipe is at the very bottom of this post. And, yes, you can use splenda 1-to-1 instead of regular sugar.