Apple Pecan Cake (Apple Pound Cake)

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A slice of apple pecan cake on a white plate with whipped cream, topped with a red apple slice and chopped nuts, sits beside a fork. In the background, the rest of the cake and two more forks await.

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4.47 from 43 votes

Apple Pecan Cake (Apple Pound Cake)

This Apple Pecan Cake recipe creates the most incredibly moist and flavorful dessert. The combination of fresh diced apples, toasted pecans, and sweet coconut makes a delicious cake!

Prep Time15

Cook Time1 20

Cool Time1

Total Time1 45

Servings:

Calories: 611kcal

Author: Melissa Griffiths

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 ½ cups vegetable oil
3 large eggs room temperature
2 teaspoons Brandy flavoring or vanilla extract
3 cups apples, peeled, cored and diced (about 3 large apples)
1 cup pecans or walnuts toasted and chopped
1 cup sweetened shredded coconut

Instructions

Preheat oven to 325º F. Grease and flour a 10-cup tube pan.
Combine flour, baking soda, and salt in a large bowl. Set aside.
In a large mixing bowl, combine oil, sugar, eggs, and Brandy flavoring (or vanilla). Mix at medium speed until well blended. Gradually beat in flour mixture. On low speed, mix in apples, coconut, and nuts.
Spoon batter into prepared pan.
Bake for 80 minutes or until a toothpick inserted in center comes out clean. DO NOT OPEN OVEN DURING BAKING.
Cool for 10 minutes in pan on wire rack. Invert onto rack to cool completely.

Notes

Brandy Flavoring: The brandy extract adds sophisticated depth. Vanilla works as a substitute, but brandy flavoring creates something truly special.

Coconut Quality: Use sweetened shredded coconut for the best flavor balance, as it adds moisture and subtle tropical sweetness that pairs perfectly with apples. Flaked coconut works equally well.

Leftover Uses: Turn day-old cake into bread pudding, French toast, or trifle layers. The dense, moist texture holds up beautifully to these applications. Cube leftover cake and toast lightly for a delicious ice cream topping or yogurt parfait addition.

Storage: Store the completely cooled cake wrapped tightly in plastic wrap at room temperature for up to one week. For longer storage, wrap well and freeze for up to three months.

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