Pecan Apple Cake Recipe (Cinnamon Apple Cake)

Preheat the oven to 350°F (175°C). Grease your cake pan with butter; lining the bottom with parchment helps with an easy release.

Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined and free of lumps.

Beat butter and sugar until lighter in color. Taking a minute here helps the cake bake up with a more even crumb.

Add the eggs one at a time, mixing briefly after each. Pour in milk, rum, and vanilla extract, then mix until smooth.

Add the dry mix to the wet mix in 2–3 additions. Fold gently just until the flour disappears; don’t overmix or the cake can turn dense.

Stir in most of the diced apples and chopped pecans. Save a small handful to sprinkle on top if you like.

Spread the batter into the pan, level the top, and scatter the reserved pecans. Bake for about 70 minutes, until a toothpick comes out clean.

Let the cake rest in the pan for 10–15 minutes, then move it to a wire rack. Slice once warm; serve plain or with yogurt or ice cream.