Ingredients

Cake Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 large eggs
• ½ cup milk
• ½ cup melted butter
• 1 tsp vanilla extract
• 2 cups peeled and diced apples

Apple Pecan Topping

• 2 apples, peeled and diced
• ½ cup chopped pecans
• ½ cup brown sugar
• 3 tbsp butter
• 1 tsp cinnamon
• 2 tbsp maple syrup (optional)

Optional Serving

• Vanilla ice cream
• Whipped cream
• Caramel sauce

 Method

1. Prepare the Slow Cooker

Grease the inside of a slow cooker with butter or cooking spray.

Place a piece of parchment paper at the bottom if desired for easier removal.

2. Make the Cake Batter

In a large bowl, mix:

• Flour
• Sugar
• Baking powder
• Cinnamon
• Nutmeg
• Salt

In another bowl whisk:

• Eggs
• Milk
• Melted butter
• Vanilla extract

Add wet ingredients into dry ingredients and gently mix.

Fold in the diced apples.

3. Prepare Apple Pecan Topping

In a bowl combine:

• Diced apples
• Brown sugar
• Pecans
• Cinnamon
• Melted butter
• Maple syrup

Mix until apples are coated.

4. Assemble

Pour cake batter into the slow cooker.

Spread the apple pecan topping evenly over the batter.

5. Slow Cook

Cover with the lid and cook:

• LOW: 2½–3 hours

The cake is ready when the center is set and a toothpick comes out mostly clean.

6. Rest & Serve

Let the cake rest for 10–15 minutes before serving.

Spoon warm apple pecan cake into bowls and serve with ice cream or caramel sauce.

 Cooking Tips

• Use firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture.
• Don’t overmix the batter; it keeps the cake soft.
• Add extra cinnamon for a stronger fall flavor.
• Place a paper towel under the slow cooker lid to catch condensation and prevent a watery top.
• Check early because slow cookers vary in temperature.
• Toast pecans before adding for a deeper nutty flavor.

 Serving Suggestions

Serve warm with:

• Vanilla ice cream
• Whipped cream
• Caramel drizzle
• A cup of coffee or tea
• Chopped extra pecans on top

 Storage

Store leftovers in an airtight container:

• Refrigerator: 3–4 days
• Freezer: up to 2 months

Warm slightly before serving for the best texture.

 Approximate Nutrition Information

Per serving (based on 8 servings):

Nutrition values are approximate and vary depending on apple size, butter, and portion size.

 FAQs

1. Can I make this without a slow cooker?

Yes. Bake in a greased baking dish at 350°F (175°C) for about 35–45 minutes.

2. What apples are best for this cake?

Honeycrisp, Granny Smith, Fuji, and Gala apples work very well.

3. Can I use walnuts instead of pecans?

Yes. Walnuts are a great substitute and give a similar crunchy texture.

4. Why is my slow cooker cake too wet?

Slow cookers trap steam. Use a paper towel under the lid and avoid opening the lid frequently.

5. Can I reduce the sugar?

Yes. Reduce the sugar slightly, especially if using naturally sweet apples.