Brown Sugar Apple, Cinnamon and Pecan Nut Cake

Say hello to this Brown Sugar Apple, Cinnamon and Pecan Nut Cake that’s so easy to bake you can do it with your eyes closed! This spongy but solid cake is full of sweet, nutty apple flavours and goes down an absolute treat with a cup of coffee.

I swear this is the kind of cake you’ll have two slices of in one sitting. This is not a lie, message me if you make it and managed to only eat ONE slice! I’m going to want to know how you did it 🙂 Oh and if you do bake it, please send me a picture, I always love seeing your cakes.

If you would prefer something a little more chocolatey, then check out my Black Magic Cake, it’s a chocolate feast for the eyes and stomach!

Or you can give my Easy Baked Chocolate Doughnuts a whirl.

INGREDIENTS for this Brown Sugar Apple, Cinnamon and Pecan Nut Cake:

– 1 and 1/2 cups or 300g brown sugar
– 1 egg
– 1/3 cup or 80mls canola or veg oil
– 1 cup or 250mls full cream milk mixed with 1 tablespoon white vinegar
– 1 teaspoon vanilla essence
– 1 teaspoon cinnamon
– 1 teaspoon baking soda (bi-carb)
– 2 and 1/2 half cups or 320g cake flour
– 3 medium-sized red apples peeled and grated
– half a cup of chopped up pecan nuts

The crust for the top of the cake:

– 1 teaspoon cinnamon
– 1 tablespoon melted butter
– 1/2 cup brown sugar
– pinch of salt

For serving: Using an electric mixer, beat 125mls cream with 1 teaspoon icing sugar and half a teaspoon vanilla essence.

DIRECTIONS:

1. Preheat oven to 180°C (160°C if fan assisted). Line the bottom of a standard (23cm) cake tin with baking paper and then grease the sides.
2. In a big bowl mix all the ingredients above in order except for the ingredients for the top of the cake. Mix everything together with a spatula until combined. Do not over mix the batter.
3. Pour batter into the cake tin.
4. In another small bowl mix the ingredients for the topping then sprinkle it evenly over the batter.
5. Bake for plus-minus 50 minutes. Use a sharp knife to test the middle, some ovens might ovens require the cake to be in for a few mins longer. Leave to cool in the tin for 20 mins before removing.
6. Serve with whipped cream and a smile.