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Apple Pecan Yeast Cake Recipe

Apple Pecan Yeast Cake: Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan, preferably non stick.

In a skillet, melt 1/4 cup (55 grams) of butter over medium heat. Add the pecans and cook until the butter and pecans are lightly browned. Remove from heat and evenly spread into your prepared pan.

In a small bowl, stir together the brown sugar and ground cinnamon. Evenly sprinkle the brown sugar mixture over the pecans. Drizzle with the honey and then evenly place the apple slices on top.

Next, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), combine the flour, yeast, granulated white sugar, and salt. Add the milk, melted butter, egg, and the vanilla extract and beat, on medium low speed, until the batter is smooth (about 1 minute). The batter will be sticky. With two spoons, place the batter evenly on top of the sliced apples. Cover with plastic wrap and let proof, in a warm place (about 75 degree F (24 degree C)), for about one hour. The batter will be puffy and soft.

Preheat your oven to 375 degrees F (190 degrees C). 

When ready to bake, remove the plastic wrap, and bake for about 20 to 25 minutes, or until the cake has nicely browned and a wooden toothpick, inserted into the center of the cake, comes out clean. Immediately invert onto a wire rack that has been placed over a baking sheet to catch any drips. Serve warm, at room temperature, or cold.

Makes 1 - 8 inch (20 cm) cake.

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Apple Pecan Yeast Cake:

1/4 cup (55 grams) unsalted butter

1 cup (100 grams) chopped pecans (or walnuts)

1/2 cup (100 grams) light brown sugar (firmly packed)

1 teaspoon (2 grams) ground cinnamon

2 tablespoons (40 grams) honey

1 large firm textured apple (1/2 pound or 225 grams), peeled, cored, and thinly sliced (Granny Smith, Honey Crisp, Gala, etc.)

2 1/4 cups (290 grams) all purpose flour

one - 1/4 ounce package (7 grams) active dry yeast. (can also use 2 teaspoons (7 grams) SAF Red or Gold Instant Yeast)

1/4 cup (50 grams) granulated white sugar

3/4 teaspoon (3 grams) kosher salt

3/4 cup (180 ml/grams) very warm milk or water (125 degrees F (52 degrees C))

4 tablespoons (55 grams) warm melted unsalted butter

1 large egg (50 grams), at room temperature

1/2 teaspoon (2 grams) pure vanilla extract