Decadent Apple Cake with Pecan Frosting

Tart Granny Smith apples and toasted Fisher® Pecans join forces in this gooey, decadent layer cake that will remind you of a caramel apple. Layered with pecan buttercream and dripping with butterscotch, this is a cake to highlight your baking skills.

Cakes & CheesecakesHoliday & Special Occasion








2-1/2 cups
2 teaspoons
ground cinnamon
2 teaspoons
baking powder
1 teaspoon
ground nutmeg
1 teaspoon
baking soda
1 teaspoon
table salt
2 cups
granulated sugar
1 cup
unsweetened applesauce
1 teaspoon
vanilla extract
4 cups
chopped peeled Granny Smith apples (3 or 4)
2 cups
chopped Fisher® Pecan Halves, toasted, divided
1 package
(11 ounces) butterscotch chips, divided
1-1/2 cups
(3 sticks) butter, softened
2 teaspoons
vanilla extract
1 teaspoon
almond extract
1/8 teaspoon
table salt
5 cups
powdered sugar
3/4 cups
heavy cream, divided

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. For Cake: Heat oven to 350°F. Line bottoms of 2 (9-inch) round cake pans with parchment paper. Coat parchment with nonstick spray.
  2. Mix first 6 ingredients in medium bowl until blended.
  3. Whisk granulated sugar, applesauce, eggs and vanilla in large bowl until well blended. Add flour mixture; gently stir just until combined. Add apples, ½ cup Fisher® Pecans and ¾ cup butterscotch chips; mix gently. Divide batter between prepared pans.
  4. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pans. Remove to wire rack.
  5. For Toppings: Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add extracts and salt; mix well. Alternately add powdered sugar and 6 tablespoons cream, mixing on medium speed until well blended after each addition. Stir in ½ cup of the remaining nuts.
  6. To assemble, place 1 cake layer on cake stand or serving platter. Spread half the frosting over top of cake (Do not frost side.) Top with second cake layer. Frost top with remaining frosting. Refrigerate.
  7. Microwave remaining 6 tablespoons cream and remaining butterscotch chips in medium microwaveable bowl on HIGH 1 minute. Whisk until smooth and glossy. Cool 15-30 minutes or until thick and pourable. Pour over top of cake, letting mixture drip down side. Sprinkle with remaining 1 cup nuts. Refrigerate at least 1 hour before cutting. Cover and refrigerate leftovers.



To toast pecans, arrange on ungreased baking sheet. Bake in 350°F oven for 6-8 minutes or until one shade darker in color, stirring occasionally.