Easy Danish Apple Cake loaded with apples and pecans will be your new go-to cake recipe.
This post is sponsored by Diamond of California. All opinions are my own.
It is in these moments that you need a quick and easy go-to dessert. Consider this to be that dessert.
This is yet another one of my great-grandmother’s recipes. Much like the beloved refrigerator roll recipe, this recipe came from a friend who lived in town. I can see why my Ma-Ma asked for the recipe – it uses only a handful of ingredients, comes together in a snap, and is always a hit.
The second odd thing is that, much like most of my great-grandmother’s recipes, the ingredient list simply calls for “1/2 cup chopped nuts,” with no specification as to what type of nuts. I tend to love pecans, personally, and happened to have some of my favorite Diamond of California Chopped Pecans on hand (because not having to chop the nuts myself is a big plus for me), so I threw in a heaping handful of those.
Apples and pecans…plus a little bit of sugar? I can’t think of anything better.
- ½ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup sugar
- 1 egg, slightly beaten
- 1 cup diced apple, not peeled
- ½ cup Diamond of California Chopped Pecans
- Preheat oven to 400 degrees. Grease an 8-inch cake or pie pan. Set aside.
- Sift together the flour, baking powder, salt and sugar. Add the beaten egg and stir until mostly combined. Add the apple and the chopped pecans and stir until a thick batter forms.
- Press batter into the prepared pan. Bake for 25-30 minutes, or until golden brown and the edges of the cake slightly pull away from the edges of the pan.
- Once cooled, store covered for up to 3 days. Cake will become more moist as it sits.