One Bowl Apple Pecan Cake
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup plain Greek yogurt
  • ½ cup butter, room temp
  • ¼ cup milk (I used coconut)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • ¼ tsp salt
  • 3 - 4 granny smith apples, peeled and diced (I used 4 medium size apples)
  • Topping:
  • ¼ cup butter – cold and diced in small pieces
  • 1 cup chopped pecans
  • ½ cup flour
  • ⅓ cup sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • Optional Drizzle but really GOOD
  • Vanilla Drizzle
  • ½ cup powder sugar
  • 1 tablespoon milk (more or less, depending on thickness desired)
  • Caramel Drizzle
  • 1 cup Kraft caramels
  • 1 – 2 tablespoons milk
  1. Make your topping in advance by combing all topping ingredients in a bowl. Use your fingers to work mixture into the texture of small clumps. Cover and keep chilled in the fridge.
  2. Butter a 13x9 in baking dish and preheat oven to 350F.
  3. Combine all cake ingredients except the diced apples in the bowl of a stand mixer. Using the paddle attachment, mix at medium speed just until mixture is combined. *Don't over mix.
  4. Use a rubber spatula to fold in apples. Batter will be super thick but don’t worry, this is a very dense cake.
  5. Spread batter into prepared baking dish, evenly to the corners.
  6. Sprinkle topping over the batter and pat it down with your hand.
  7. Bake 40-43 minutes. Check for doneness with toothpick. Remove cake from oven and let cool completely.
  8. If desired (and it’s crazy not to, make the two drizzles, you won’t be sorry).
  9. For the vanilla, combine the powdered sugar with milk until you have reached your desired consistency for the drizzling.
  10. For the caramel, melt candies over low to medium heat with milk, keep stirring constantly and try not to scorch the mixture. Once the mixture is melted see if it runs off a spoon with the same consistency as the vanilla drizzle. You don’t want it too thick, add more milk if needed.
  11. Drizzle both the vanilla and caramel over the cooled cake. Enjoy!