Apple Pecan Snack Cake

A scrumptious little cake that’s perfect for snacks or an afternoon treat. The diced apples, ground ginger, and brown sugar make for a moist and flavorful cake. Topping off this Apple Pecan Snack Cake is a streusel flavored with chopped pecans, butter, and apple pie spice. The 2 different textures are wonderful; crunchy on top, light on the bottom. Delicious!

Sometimes it’s nice to bake the old school way; you know, from scratch with a bowl and a wooden spoon.

That’s how I make this Apple Pecan Snack Cake.

It’s an easy recipe to simply enjoy the art of baking. The kitchen will smell fantastic, but wait until you taste it.

Before we get started, check out this interesting article called Best Apples for Baking. Whether you’re making applesauce, a pie, cider, or a cake, this article gives you all the answers.

Making an Apple Pecan Snack Cake

First things first, let’s make the streusel.

In a small bowl, mix the streusel ingredients together (pecans, flour, brown sugar, butter, and apple pie spice).

That’s it, just set it aside for now.

For the cake, you’ll need 2 bowls: 1 large, 1 small.

In the large bowl, mix together all of the dry ingredients (flour, brown sugar, granulated sugar, soda, ginger, and salt).

Ok, in the small bowl, mix together the wet ingredients (oil, buttermilk, and eggs).

Hang on, let’s talk about buttermilk first.

Buttermilk substitutes.

Buttermilk isn’t something I normally have on hand, so I’ve learned to substitute when the recipe calls for a small amount.

For instance, this recipe calls for only 1/3 cup buttermilk.

You can’t just substitute regular milk, because there’s no acidity like there is in the buttermilk. That’s where the lemon juice comes in.

Substitute an equal amount of regular milk for the buttermilk, and then add lemon juice. How much lemon juice?

Rule of thumb is 1 cup milk + 1 tablespoon of lemon juice = 1 cup buttermilk.

There are 3 teaspoons in a tablespoon, but no worries, I’ve done the math for you.

Therefore, if you want to substitute for the buttermilk in this recipe, use 1/3 cup milk plus 1 teaspoon lemon juice.

Well then, back to the cake. Stir the wet ingredients into the large bowl with the dry ingredients. Stir just until blended, don’t over mix.

Fold in the apples, then pour the batter into a greased 8 x 8″ or 9 x 9″ baking dish. You only need to grease the bottom.

Sprinkle the streusel on top and bake for about 50 minutes in a preheated 350° oven. The top should be a deep golden brown.

Let the cake cool for at least 15 minutes before serving.

By itself, this cake is delicious, but who doesn’t love ice cream? Especially if you serve the cake warm.

A dollop of whipped cream adds yet another wonderful texture to the mix, plus it’s darned pretty sitting on top.

Apple Pecan Snack Cake

One more thing, you can also substitute firm, ripe pears if you prefer. Something like a Bartlett, Anjou, or Bosc would work beautifully.

Additionally, you can mix and match; use 1 apple and 1 pear. I do that very thing in my Apple Pear Cream Cheese Tart. You’ll love it.

Follow me on Pinterest and post a picture of your Apple Pecan Snack Cake. I love seeing everyone’s dishes.

Also, you can rate the recipe and comment below. Happy baking and have a blessed day.

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