Sour Cream Apple Pecan Cake with Maple Cream Glaze

Yippeeee!! It’s finally October, and that happens to be my favorite month of the year because my birthday happens to fall in October 🙂  Growing up in the northeast, October used to represent the leaves changing, the weather turning cooler and everyone getting ready for Halloween!! Now that we live here in Florida, things are quite different as far as the weather and the leaves are concerned 🙂  Either way, I love what Fall represents with all of it’s beautiful colors, flavors and seasonally inspired baked goods.

Apples are one of my favorite fruits to eat and to bake with too!  Many recipes call for using really tart apples, but I adore the taste of a sweet and juicy apple like a Honeycrisp!  I also love the combination of apples, pecans and cinnamon together.  One of my all time favorite cakes of any type has sour cream in it.  Sour cream adds a lovely tang and makes a cake extra moist, so I knew this cake was going to include that special ingredient.

When I played around with creating this cake, I used both a glass pan and a metal loaf pan.  A metal pan will definitely make your cake more brown around the edges and will often bake it more quickly. My oven is funny when it comes to timing, so just make sure to begin checking your cake at around 45 minutes and insert a skewer or toothpick to make sure it isn’t raw in the middle.  This cake is better a little under baked then over baked, and if you look at my photos,  you can see that I baked it a bit too long based on how brown the outer edges of the cake are.  Nonetheless, this cake is an incredibly delicious Fall treat and I know you will love it as much as my family and I did 🙂  xoxo

The best ingredients make the best recipes!!

The batter is very rich and thick!

I used ultra sweet Honeycrisp apples and they worked so well in this recipe!

There will be two layers of cake and the apple mixture, making this ultra sweet and tasty!

A brown sugar and cinnamon mixture is layered on top of the apples!! Sooo yummy 🙂

I can’t even describe how amazing this cake smelled while it was baking and came out of the oven 🙂

Cooling before it gets the yummy maple glaze!

Make sure to use pure maple syrup for the glaze! It will be rich, thick and so good!

How gorgeous is this cake after it’s been glazed?

The inside of the cake is so moist and scrumptious!! I love the different textures and flavor combinations!!

I may have baked the cake a tad bit too long when I created it.  I have adjusted the baking times in the recipe.

Dessert first….always 😉

Sour Cream Apple Pecan Cake with Maple Cream Glaze

Makes: 1, 9x5" loaf cake Prep time: 30 minutes Bake time: 50 to 60 minutes



1/2 cup unsalted butter, softened

2/3 cup Dixie Crystals Sugar

2 eggs

2 teaspoons vanilla extract

1/2 cup sour cream

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 cups all purpose flour

Apple filling

2 large or 3 small Honeycrisp apples, peeled and diced into small pieces

1 tablespoon Dixie Crystals Brown Sugar

1 tablespoon Dixie Crystals Granulated Sugar

1 and 1/2 teaspoons cinnamon

1/2 cup chopped pecans

Brown Sugar Topping

1/2 cup Dixie Crystals Brown Sugar

1/2 teaspoon cinnamon

Maple Glaze

1 and 1/2 cups Dixie Crystals Confectioners Sugar

5 tablespoons pure maple syrup

1 tablespoon half and half, or more if you like a runnier glaze

pinch of salt


Preheat your oven to 350 degrees.  Butter and flour a glass or metal 9″x5″ loaf pan.  Set aside (remember that you will have to adjust your baking times for a glass pan as your cake will bake more quickly).

In your electric mixer bowl, beat the softened butter and sugar until light and fluffy.  Add in the eggs, one at a time and scrape down the bowl.  Add the vanilla and sour cream and beat until combined.

In another bowl, whisk together all of the dry ingredients and slowly add to the wet ingredients.  Do not over mix, as this will create a tough cake!

Spread half the batter into your prepared pan with an offset spatula.

Make the apple filling by combining all of the apple filling ingredients in a bowl.

Mix the brown sugar topping ingredients together in another bowl.

Layer half of the apple mixture over the batter.

Sprinkle half the brown sugar mixture over the apples.

Repeat the steps, ending with the brown sugar mixture.

Bake for 30 minutes and rotate the pan.

Bake for another 15 to 20 minutes, then test your cake in the center.  The toothpick should have moist crumbs, but be careful not to over bake the cake.  You may need a few more minutes at this point.  Just keep checking the cake in the last 5 to 10 minutes.

Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack.  Cool the cake for 20 more minutes before glazing it. Make the glaze while the cake is cooling.

Make the glaze by whisking all of the glaze ingredients together.  It will be very thick, so whisk it again before you drizzle it on the cooled cake. If you like a thinner glaze, you can always add a bit more half and half.

Keep the cake wrapped in wax paper for a day or so, or freeze individual slices and wrapped in waxed paper and foil.

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