Apple Pecan Cake

1 cake
30 min prep time
1 hr 30 min total time

This little apple cake is baked in a simple caramel and pecan topping for a slightly chewy and delicious bite. The caramel part is extra easy too – you don’t need a thermometer because the oven does the work for you. Top a thick wedge of this cake with a dollop of lightly sweetened crème fraîche and serve as a morning coffee cake, with afternoon tea, or post dinner.


1/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1/2 cup brown sugar

1/2 cup pecans, chopped

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1 cup sugar

3 eggs

1 teaspoon pure vanilla extract

1/2 cup buttermilk

1/4 cup Vermont Creamery Crème Fraîche

2 cups apples, chopped

optional: additional crème fraîche for serving


  • STEP 1

    Heat the oven to 350°F.  Prepare a 9-inch round cake pan by brushing with a bit of butter or oil spray.  We like to include a layer of parchment on the bottom of the pan for an extra easy cake release.

  • STEP 2

    In a small saucepan, combine the 1/4th cup butter and the brown sugar over medium heat. Stir to combine until the melted butter and brown sugar have incorporated fully together, but don’t let it come to a boil.  Once the two ingredients are incorporated, pour the mixture into the bottom of the buttered/prepared cake pan. Sprinkle the chopped pecans evenly over the top and set aside.

  • STEP 3

    In a medium bowl combine the flour, baking powder, baking soda and salt. Set aside.

  • STEP 4

    In the bowl of a mixer, combine the sugar and room temperature butter and mix together on medium speed until the two become fluffy, about 3-4 minutes. Use a spatula to push down the butter and sugar mixture periodically to ensure they’re incorporating fully.

  • STEP 5

    Add the eggs, one at a time and beating to incorporate fully before adding the second egg and the vanilla extract.

  • STEP 6

    Add the buttermilk and the flour mixture in half portions, alternating between the buttermilk and flour.  Gently fold the crème fraîche and chopped apples into the cake batter and then spoon it into the prepared pan, spreading it gently to create an even layer of cake batter.

  • STEP 7

    Bake for 50-55 minutes or until a cake tester comes out clean from the center of the cake. Let stand for 8-10 minutes then invert the warm cake onto a cake plate.  If the cake cools a little too much and it’s sticking to the pan, warm it in the oven for a few min and then invert onto your cake plate.  Serve with a dollop of lightly sweetened crème fraîche.

Betsy Thompson

Betsy Thompson_Image

Betsy Thompson

Betsy manages content marketing and creative production at Vermont Creamery and believes that the eyes eat first.  

An avid baker, home cook and artisan cheese devotee, Betsy is at home in the kitchen and behind the lens of her camera, crafting food that tastes as great as it looks. 

Follow her Instagram here!