Apple Cinnamon Pecan Cake Recipes

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
• FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
• CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
• Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
• GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
• Reduce heat to medium; cook, stirring constantly, for 1 minute.
• (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
• Drizzle glaze over cake. Serve cake warm or at room temperature.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.
• Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.

Steps:

• Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
• Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
• Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
• With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
• Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch baking pan.
• Combine flour, baking powder, cinnamon and nutmeg in medium bowl.
• Beat granulated sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk.
• Stir in apples and nuts.
• Spread batter into prepared baking pan.
• Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.
• Cut into squares and sprinkle with powdered sugar before serving.

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch pan with butter.
• In a mixing bowl, whisk together the oats, flour, baking soda and salt.
• In a separate mixing bowl using an electric mixer on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Mix in the applesauce and vanilla. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Transfer to the prepared pan.
• For the crumble: In a mixing bowl, stir together the oats, pecans, brown sugar, butter and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.
• Bake until set in the center, about 40 minutes. Let cool for 15 minutes before serving.

Steps:

• Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
• For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
• Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
• For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
• In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
• Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.

Steps:

• First melt butter and allow to cool.
• Core, peel and slice apples, mix with sugar and set aside.
• Sift all dry ingredients, add pecans and mix well.
• Beat egg into the cooled melted butter.
• Add apple mixture and butter mixture to the dry ingredients, mix well.
• Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• COMBINE flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
• BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.

Steps:

• Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
• Preheat oven to 450°F.
• Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
• Reduce oven temperature to 325°F.
• Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
• Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
• Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
• Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
• Spoon batter over topping and spread carefully so batter is even.
• Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
• Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
• Serve warm with fresh whipped cream.

Steps:

• Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

Steps:

• Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.