Learn how to make this Apple Pecan Rustic Naked Cake, a moist and forgiving spice cake baked with apples and pecans and topped with brown sugar buttercream.
Could this cake be any more “fall”? I have loved the look of naked cakes for a while now, and I absolutely love the idea of not having to frost the entire cake. They are a style of cake that is very forgiving, and you don’t have to worry about trimming tops of layers, crumb coats, etc. Yes, please!
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And as far as the taste of the cake goes- it was delicious. The layers were extremely moist- the base cake mix is similar to a spice cake with the added interesting crunch of pecans and the baked apples. For frosting, I went with a brown sugar buttercream, which was very sweet but complimented the flavors of the cake perfectly. I displayed it on my new wood and marble cake stand. I tell you, I have never been so obsessed with a cake stand… and I have a rather out-of-control collection!
Notice I speak of this cake in the past tense- I wish I could say because we ate it all, but unfortunately that’s not the case.
I left it on the counter with a bowl over it when I went to pick up my son from preschool. When I returned, there was frosting all over the floor, cake scattered everywhere, and a very guilty looking Lucy dog sitting in the middle of the mess. Luckily I had already gotten photos and removed it from the cake stand- if she had broken it I would have been very sad.
I hope you enjoy this cake and make sure to keep it away from those pesky pups!
Apple Pecan Rustic Naked Cake
A moist spice cake with apples and pecans.
Prep Time: 30 min
Cook Time: 40 min
Total Time: 1 hr 10 min
- 1/2 cup butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 cup sugar
- 2 eggs, lightly beaten
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp allspice
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups of peeled and diced apples (I prefer honeycrisp)
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees. Grease cake pan and set aside.
- Cream together butter, brown sugar, and granulated sugar in the bowl of stand mixer until fluffy. Add eggs and vanilla extract until combined.
- In a separate bowl combine or sift together flour, baking powder, pumpkin pie spice, allspice, and salt.
- Add 1/3 of flour combination to the bowl of the stand mixer and mix on low speed. Follow with half of the milk. Alternate milk and flour until all are combined.
- Fold in apples and pecans with a spatula until mixed.
- Pour into pan and bake for 30-40 minutes until toothpick comes out clean.
- I doubled the recipe and used three 10″ cake pans to create my naked cake.
- I made this Brown Sugar Buttercream frosting.
- To keep the exposed cake layers moist, you can brush on simple syrup.
Adapted from Price Chopper
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