Don't let the pumpkin steal the highlights of this autumn. Instead, do this yummy candied apple cake for a singular treat crammed with seasonal flavors.

I love apples, and that i especially love using them in cake falling recipes like this caramelized apple cake! The cakes themselves are soft and a touch pie-like. it is a perfect pairing with the frosting and crispy pecan roast.


Apple seems to be a taste which will disappear within the bustle of the pumpkin dessert this point of year. do not forget apples. Amazing apples! and do not miss this candied apple cake, you guys. they're so, very tasty.

One important tip when whipping up this massive batch of candied apple cakes is about frosting. The Frosting found out very quickly, so I froze 3 or 4 cakes at a time then sprinkled with pecans in order that they would stick.

You have to figure in small batches, otherwise your pecan won't adhere well to frosting.



  • ½ cup butter, softened
  • 1 ¼ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup apple juice
  • 2 ½ cups all purpose-flour
  • 1 large tart apple, peeled and coarsely shredded


  • ½ cup packed brown sugar
  • 3 tablespoons butter
  • 3 tablespoons apple juice
  • 2 ⅔ cups powdered sugar
  • ½ cup finely chopped pecans, toasted


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
  3. Drop by rounded tablespoons 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. The tops will look under baked. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.


  1. Over medium heat, cook and stir the ½ cup brown sugar, butter, and the apple juice until the sugar is dissolved and the butter is completely melted, remove from the heat. Whisk in the powdered sugar gradually, working quickly. Use the frosting immediately, if it begins to harden stir in hot water a teaspoon at a time until the desired consistency is reached.
  2. Frost cooled cookies, sprinkle with pecans.

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