Why You’ll Love This Recipe

It combines the comforting flavours of fall: juicy apples, warming spices, and the rich crunch of pecans.
Because it’s baked in a sheet pan (a 9×13-inch pan or similar), it’s excellent for serving a crowd, parties or family gatherings. One version describes it as “soft and buttery … topped with a sweet pecan streusel”.
The streusel topping adds an irresistible contrast in texture and flavour—while the cake remains moist and tender, the pecans bring crunch and richness.
It’s versatile: you can use different apple varieties, add toasted pecans, adjust spices, or even drizzle with caramel for extra indulgence.
It’s relatively easy to assemble and bake without a lot of fuss, making it a great choice for special occasions or weekend baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake base:

Flour (cake flour or all-purpose)
Granulated sugar
Baking powder
Ground cinnamon, nutmeg
Eggs
Melted butter (or a combination of butter + milk)
Milk
Vanilla extract
Fresh apples (peeled, cored, diced)
For the pecan streusel topping:
Softened butter
Finely chopped pecans
Sugar (granulated or brown sugar)
Ground cinnamon (optional)

Directions

Preheat your oven to about 350°F (≈ 175°C). Line a 9×13-inch baking pan with parchment paper or grease and flour it.
In a bowl, prepare the streusel: mix the softened butter, finely chopped pecans, sugar, and cinnamon until well combined; set aside. In a large mixing bowl, whisk together the sugar and eggs until slightly frothy. Add the melted butter and milk, and continue to mix until well blended. Then stir in the vanilla.
In another bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg (and salt if recipe calls for it). Slowly incorporate the dry mixture into the wet mixture, mixing until just combined (avoid over-mixing).
Fold in the diced apples evenly into the batter. Make sure the apple pieces are small and uniform so they bake through without becoming overly soggy.
Pour the batter into the prepared pan, spreading it evenly. Then scatter the streusel mixture over the top, making sure it covers most of the surface.
Bake in the preheated oven for about 45–50 minutes (or until a toothpick inserted in the centre comes out clean or with a few moist crumbs). The exact bake time may vary depending on your oven and pan depth.
Once baked, allow the cake to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool further. Serve slightly warm or at room temperature.
Optional: Add a drizzle of caramel sauce or a dusting of powdered sugar before serving for extra flavour.

Servings and timing

Serves: approximately 12 slices from a 9×13-inch pan.
Preparation time: ~ 20-25 minutes (includes peeling and chopping apples, making streusel)
Baking time: ~ 45-50 minutes
Cooling time: ~10-15 minutes (in pan) + optional further cooling
Total time: approx 1 hour (plus cooling)

Variations

Use different apple varieties: a mix of tart (e.g., Granny Smith) and sweet (e.g., Honeycrisp) will give balanced flavour and texture.
Swap or mix with other nuts: instead of pecans you could use walnuts or almonds in the streusel for a different nutty note.
For extra indulgence, pour a warm caramel or butterscotch sauce over the top after baking. Some versions of apple-pecan cake use this approach. Add additional spices: increase cinnamon, add a pinch of allspice or ginger for more depth.
Make it dairy-light by substituting milk with a plant-based milk and using melted coconut oil instead of butter.
Adjust the topping: for a crisper finish, toast the pecans lightly before mixing; or add a drizzle of icing on top.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days. Because the cake contains fresh apples and a moist crumb, better to consume within this timeframe.
Alternatively, refrigerate in a sealed container for up to 4-5 days. Before serving chilled cake, allow it to come to room temperature or warm a slice for ~10-15 seconds in the microwave for best texture.
To reheat: warm a slice in the microwave for ~15-20 seconds, or place in a preheated oven (~300°F/150°C) for ~5–8 minutes until warmed through.
For longer storage: you may wrap individual slices tightly and freeze for up to 2-3 months. Thaw overnight in fridge and warm gently before serving.
If topping has become soft (especially if you added caramel), a quick chill after warming may help it firm slightly before serving.

FAQs

What kind of apples are best for this sheet cake?

Choose firm-fleshed apples that hold their shape when baked (e.g., Granny Smith, Honeycrisp, Braeburn). One recipe recommends ensuring the pieces are even-sized so the cake texture remains consistent.

Do I need to peel the apples?

Yes—peeling the apples helps prevent a chewy skin texture in the baked cake. One recipe advises peeling before dicing.

Can I use all-purpose flour instead of cake flour?

Yes—while some recipes use cake flour for a lighter crumb, several note you can substitute all-purpose flour with good results (though texture may be slightly denser).

How do I avoid soggy spots where the apples are?

Make sure the apple pieces are diced small and uniformly. Too large chunks may sink or leave liquid pockets. The recipe authors specifically highlight this.

Can I make the streusel topping ahead of time?

Yes—you can mix the butter-pecan-sugar topping ahead and refrigerate until ready to use, then sprinkle over just before baking. Just ensure it is at workable temperature when spreading.

Is it okay if the streusel sinks slightly into the batter?

Yes—it’s fine if some of the topping melts into the batter slightly. The contrast of the crunchy top and moist cake below is part of the appeal. But try to distribute it evenly for consistent topping coverage.

Would this cake work for brunch as well as dessert?

Absolutely. With its apple and pecan combination and cake-pan format, it works well as a sweet brunch offering, especially when served slightly warm, perhaps alongside coffee or tea.

Can I add a glaze or frosting on top?

Yes. While optional, a drizzle of caramel sauce or a light vanilla icing enhances the dessert feel. One version of an apple-pecan cake uses a caramel glaze.

What if I don’t have pecans—can I skip the nuts?

Yes you can skip or swap them. If you omit nuts, you might increase the streusel sugar-butter mixture or add another topping (crumbly oats, for example) to preserve texture contrast. Some recipes swap walnuts for pecans.

How should I serve it for best flavour and presentation?

Serve slightly warm or at room temperature. You may slice into squares, top with a small scoop of ice cream or dollop of whipped cream, or drizzle with caramel for a special touch. Warming enhances the flavour and aroma of the apples and spices.

Conclusion

This Apple Sheet Cake with Pecan is a fantastic choice when you want a dessert that’s rich in flavour, big on texture, and suitable for sharing. The combination of soft cake, tender apple pieces and crunchy pecan-streusel topping delivers a satisfying fall treat. Whether you serve it at a family gathering, holiday brunch or simply as a comforting weekend bake, it’s sure to impress. Give it a go and enjoy those layers of apple-pecan goodness!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What kind of apples are best for this sheet cake?

Do I need to peel the apples?

Can I use all-purpose flour instead of cake flour?

How do I avoid soggy spots where the apples are?

Can I make the streusel topping ahead of time?

Is it okay if the streusel sinks slightly into the batter?

Would this cake work for brunch as well as dessert?

Can I add a glaze or frosting on top?

What if I don’t have pecans—can I skip the nuts?

How should I serve it for best flavour and presentation?

Conclusion

Apple Sheet Cake with Pecan

Ingredients

Instructions

Notes

Nutrition