Barefoot Contessa Apple Cake

Barefoot Contessa Apple Cake is made with Granny Smith apples, golden raisins, dark rum, chopped pecans, warm spices, and a mix of granulated and brown sugars. This recipe creates a moist and warmly spiced apple cake. It takes about 1 hour to prepare and serves 9 to 12.

Barefoot Contessa Apple Cake Ingredients

• 1 cup chopped pecans
• 1/2 cup dark rum, such as Mount Gay
• 1 cup golden raisins
• 1 cup granulated sugar
• 1 cup dark brown sugar, lightly packed
• 3 extra-large eggs, at room temperature
• 3/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 teaspoons grated orange zest (2 oranges)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
• Vanilla ice cream, such as Haagen-Dazs
• Caramel sauce, such as Fran’s, heated

How To Make Barefoot Contessa Apple Cake

1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease and flour a 9-by-13-by-2-inch baking pan.
2. Toast Pecans: Place pecans on a sheet pan and toast for 5 to 10 minutes until lightly toasted; set aside.
3. Soak Raisins: Combine rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds; set aside.
4. Mix Wet Ingredients: In an electric mixer with paddle attachment, beat granulated sugar, brown sugar, eggs, oil, vanilla, and orange zest on medium speed for 3 minutes.
5. Combine Dry Ingredients: Sift flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl.
6. Incorporate Dry Ingredients: With mixer on low, slowly add dry mixture to the wet mixture until just combined.
7. Add Fruit and Nuts: Drain raisins, discard liquid, and fold raisins, pecans, and apples into the batter with a spatula.
8. Bake the Cake: Spread batter into prepared pan, smooth top, and bake for 35 to 40 minutes until a toothpick comes out clean.
9. Cool and Serve: Let cake cool, cut into squares, and serve warm or at room temperature with vanilla ice cream and warm caramel sauce.

Recipe Tips

• Use Tart Apples: Granny Smith apples hold their shape and add a pleasant tartness.
• Don’t Overmix: Mix just until combined to keep the cake tender.
• Let It Cool Slightly: Allow the cake to cool for cleaner cuts and better texture.
• Toasting Nuts Adds Flavor: Toasting pecans enhances their nutty richness.
• Optional Add-Ons: Add a sprinkle of sea salt on the caramel for contrast.

What To Serve With Apple Cake

This apple cake pairs well with a scoop of vanilla ice cream, a drizzle of warm caramel sauce, or a dollop of whipped cream. For a cozy touch, serve it with hot apple cider or spiced chai tea.

How To Store Apple Cake

Refrigerate: Store leftover cake in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or gently reheat.

Apple Cake Nutrition Facts

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 2g
• Carbohydrates: 62g
• Sugar: 38g
• Protein: 4g
• Sodium: 180mg

FAQs

Can I use a different type of apple?
Yes, but tart, firm apples like Honeycrisp or Braeburn work best.

Can I make this cake in advance?
Absolutely! It tastes even better the next day after the flavors meld.

Is there a substitute for dark rum?
You can use apple juice or cider for a non-alcoholic version.

Do I need to peel the apples?
Yes, peeling helps maintain a smoother cake texture.

Can I skip the nuts?
Yes, the cake will still be delicious without pecans.

Try More Recipes:

• Barefoot Contessa Almond Cookies
• Barefoot Contessa Frozen Berries with Hot White Chocolate
• Barefoot Contessa Profiteroles