Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Apple-Pecan Cake 4.1 (89) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Servings: 12 This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea. Ingredients 1 stick unsalted butter, room temperature, plus more for pan 1 medium apple, such as Gala or Fuji, peeled and diced small ¾ cup pecans, toasted and coarsely chopped 2 ½ cups unbleached all-purpose flour (spooned and leveled) 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg or ground nutmeg ¼ teaspoon fine salt ¾ cup unsweetened applesauce ½ cup low-fat plain yogurt 1 ⅓ cups granulated sugar 1 teaspoon packed finely grated orange zest 3 large eggs Confectioners' sugar, for dusting Directions Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt. In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top. Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving. Cook's Notes Store cooled cake, wrapped in plastic, in the refrigerator, up to 3 days. Variations On The Martha Stewart Show, Martha used two apples instead of one. Rate it Print