The glaze on this lovely cake is made with one of my favorite nut liqueurs – Frangelico – an Italian hazelnut liqueur. I serve this cake during the fall and winter holidays.
Frangelico Pecan Apple Cake
Equipment
- 1 8 inch cake pan
- 1 Electric mixer
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1 egg
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 Honeycrisp apple, cored and chopped into small pieces
- 1/3 cup packed light brown sugar
- 1/4 cup butter, melted
- 2 tablespoons milk
- 1 tablespoon + 1 teaspoon flour
- 3/4 cup chopped pecans
- 4 tablespoons Frangelico
- 1/4 teaspoon salt
Instructions
- For cake: Preheat oven to 350 degrees Fahrenheit.
- Beat sugar and 1/4 cup softened butter with an electric mixer on medium speed until light and fluffy about 3 minutes.
- Add egg, beating well. In a separate bowl, stir together flour, baking powder and salt.
- Add flour mixture and milk alternately to sugar mixture beginning and ending with flour mixture. Do not overmix. Stir in vanilla and chopped apples.
- Grease and flour an 8 inch cake pan.
- Pour cake batter into cake pan, spreading it evenly in the pan with a rubber spatula. Bake in preheated 350 degree Fahrenheit oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven.
- For Frangelico Pecan Glaze: Place brown sugar, butter, milk, flour, pecans, Frangelico and salt in a mixing bowl. Stir to combine all ingredients.
- Spread glaze over warm cake.
