This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.



Ingredient Checklist


Instructions Checklist
  • 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.


On The Martha Stewart Show, Martha used two apples instead of one.

Reviews (2)

89 Ratings
  • 5 star values: 43
  • 4 star values: 22
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
looks really good!!!
Rating: Unrated
This cake is so moist and flavorful. We didn't put the confection sugar on top because it was sweet enough without. Best fall dessert so far. The cake didn't last long enough to truly enjoy.Thank you for the wonderful fall apple recipe.