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+ servings

Apple Pecan Snack Cake


  • 2 cups sweet, crisp red apples, cut into ¼ cubes (peel off or on for a fun confetti look)
  • 2 ½ cups whole wheat pastry flour (or spelt flour)
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • ½ cup natural sugar (or organic brown sugar)
  • ½ tsp fine grain sea salt
  • 2 eggs (large or XL)
  • 1 cup buttermilk
  • ¼ cup butter, melted but not hot
  • ½ - ¾ cup chopped pecans (or nuts of your choice)
  • 2 - 3 Tbsp large grain natural sugar (Sugar in the Raw or Turbinado)


  • Preheat the oven to 400° F
  • Butter and flour (or line bottom with parchment paper) one 9" square baking dish (or tart pan)
  • Chop the apples and place them in a bowl of water, along with the juice of one lemon. Set aside.
  • In a large bowl, combine the flour, baking powder, cinnamon, sugar and salt in a large bowl.
  • In a separate and smaller bowl, whisk the eggs and the buttermilk.
  • Whisk in the melted butter.
  • Pour the buttermilk mixture over the flour mixture and stir until barely combined (be careful not to over-mix)
  • Drain the apples, shake off any excess water, and fold them into the cake batter.
  • Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with the large grain sugar.
  • Bake for about 20-25 minutes or until cake is just set and a touch golden on top.
  • (I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven)