Apple Cake with Pecans and Raisins
Apple Cake with Pecans and Raisins

I know I've been obsessed with apples lately and I promise to turn to some other seasonal fruits too but when you take one bite of this luscious apple cake filled with pecans and raisins, I think you'll forgive the apple overload. If you've recently gone or are going apple picking, this is a must-make!!

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I have another apple cake on the site--this one that's a bit of a family heirloom and the one I've been making forever, but except for the apples involved, these two cakes are worlds apart. The first is basically a pound cake layered with cinnamon-y coated apples. This Apple Cake with Pecans and Raisins is a dense, moist, almost torte-like confection with a crackly top and an interior that is almost more apples, raisins and pecans than cake!

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I made this for a recent family gathering, along with several other desserts, and judging by the rate at which it disappeared in proportion to the others, I have come to the conclusion that it was HUGE HIT!!! I foresee many repeat performances.

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Simple, homey and dimply-topped delicious--what a way to make use of apple season! It's recipes like this that make Fall such a unique season! Try it and let me know what you think. 

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Apple Cake with Pecans and Raisins

Makes at least 12 servings
Prep Time:  15 minutes; Bake Time:  1 hour and 20 minutes


  • 1 cup unbleached, all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 3 large tart apples, peeled, cored and chopped (I used Granny Smith)
  • 1/2 cup yellow raisins
  • 1 cup toasted pecans, roughly chopped

The Recipe

1.  Make sure the oven rack is in the center and preheat to 350ºF. Butter and flour a 10-inch round cake pan (if you have Pam with flour in it, you can use that too.)

2.  Sift the flour, cake flour, baking soda, salt and cinnamon into the large bowl of an electric mixer, fitted with the paddle attachment (you can also use a handheld mixer--it might just take a little longer to mix). Add the sugar and butter to the bowl and beat at medium speed for about 1 minute, or until the butter is entirely mixed into the dry ingredients. You may need to stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is incorporated evenly. Add the eggs and mix on low speed for about 30 seconds and then beat at medium speed for another minute or so, until the mixture is light and fluffy. 

3.  Using a rubber spatula, fold in the apples, raisins and pecans--the batter will be very thick. Turn the whole thing into the prepared pan and smooth the top.

4.  Bake for about 1 hour and 20 minutes, beginning to check at the hour mark. The cake is done when a deep rich amber brown and feels firm when you press down the center. Remove from the oven and let cool completely in the pan on a wire rack. To remove the cake, use a thin butter knife to loosen the sides if necessary, then invert the cake onto a plate and invert again so that it is right side up. Cut into wedges and serve.

5.  Leftovers can be stored at room temperature for about 3 days, well-wrapped.


Note:  Recipe adapted from Flour by Joanne Chang. I left out the 1/4 teaspoon each of ginger and cloves but otherwise left things pretty much as written.

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