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Ellen, a Piedmont site member, sent us a link a while ago to the Glazed Pear and Pecan Cake from Epicurious saying she’d made it twice with our Warren pears and that it was “outrageously good for relatively little effort.” Now that we have the new website online and our recipe section raring to go, we’d like to share the apple version.
Based off this Glazed Pear and Pecan Cake from Epicurious.
This is a fairly straightforward recipe, without a lot of steps. Ellen would like to remind everyone to used toasted pecans. If toasting your own, place in a single layer on a baking sheet and pop them in a 350 degree oven for about 5 minutes. Nuts can go from toasted to burnt in the blink of an eye so set a timer or keep a sharp watch.
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Apple Cake slice by Kimi Owens
Glazed Apple and Pecan Cake
- 3c sugar
- 4 eggs
- 3/4c vegetable oil
- 1 1/2T pear vinegar or white wine vinegar
- 2c all purpose flour
- 1T cinnamon
- 1 1/2t baking powder
- 1t baking soda
- 3/4t salt
- 1 1/2lb apples (about 3), peeled, cored and cut into 1/2” to 3/4” pieces
- 1c toasted pecan pieces
- 3/4c diced dried plums
- 2c pear nectar
- 1c whipping cream
Butter a 13×9” baking pan and dust with flour. In a medium bowl, combine dry ingredients.
In a large bowl using an electric or stand mixer, beat together 2c sugar, eggs, oil, and vinegar at high speed until very thick (about 4minutes). Slowly mix dry ingredients into wet, reserving 1/4c of the dry ingredients to coat and toss the apples, pecans, and dried plums. Mix remaining dry and coated ingredients into the batter. Transfer to the baking pan and bake at 350 degrees for about an hour or until a knife or toothpick inserted into the center comes out clean.
While baking, combine the remaining 1c of sugar, pear nectar, and whipping cream in a small saucepan. Over high heat, stir frequently to dissolve sugar and boil until thickened (about 20 minutes). Spoon half of the glaze over the hot cake and let cool completely. When serving, rewarm the glaze over low heat and spoon over individual squared pieces.
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Photo credit: The slice of apple cake in this post was photographed by Kimi Owens. The image is licensed Creative Commons Attribution.
Kimi Owens is Frog Hollow's Customer Care and Marketing Coordinator. She is a strong believer in local and global sustainability and is committed to improving the transparency and communication channels of Happy Child CSA. Questions or suggestions in regards to this website may be directed to her at kimi@froghollow.com or via phone at extension 201.
