Caramelized Apple Pecan Cake

Do you ever see a good deal on something and just go for it without thinking of the ramifications or whether it will fit in your fridge/closet?  That was me this weekend.

I bought a big basket of apples because I love Fiji apples and it was a good deal, then got home and realized one whole crisper was just apples and one person can only eat so many apples.

When this happens, you usually enlist a cake for help.

This cake is a take on a tarte tatin, with soft, caramelized apples on top and a dense cake underneath that is perfect with tea (or a spot of breakfast when running out the door).  Eat it at any temperature, but for some reason I like it right out of the fridge.

Which is ironic because it means even less fridge space…


  • 1 large apple, sliced into 1/4-1/2 inch pieces
  • 6 tbsp butter
  • 1 tbsp olive oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 cup plus 2 tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • Pinch of cardamom
  • 1/3 cup roughly chopped pecans


Preheat oven to 350F and butter 9-10 inch pie plate, arrange apple along bottom of pie plate.


In a saucepan, combine 1 cup sugar and 1/3 cup water over medium heat and cook until it is golden/light amber.  It will bubble and reduce, swirl if colour is uneven and be careful not to overcook.  Remove from heat and pour evenly over apples.

Caramel in saucepan once almost done

In a large bowl, cream butter, olive oil and remaining sugar until light and fluffy.  Add each egg, mixing well after each addition. Add sour cream and vanilla and mix until combined.

Sift together flour, baking powder, salt, cinnamon and cardamom in a separate bowl and add gradually, mixing until just combined (do not overmix).  Fold in pecans.

Pour batter over apples and bake until toothpick comes out clean, about 30-40 minutes.  Allow to cool for 10 minutes in pan, then place a plate over top and flip to release cake.



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