Brown Sugar Apple Cake With Pecans & Dried Figs

December  4, 2018
2 Ratings
Photo by Mark Weinberg
Author Notes

This chock-full-of-mix-ins apple cake was inspired by the very-genius, totally-adaptable Teddie’s Apple Cake. I swapped in whole-wheat flour, brown sugar, pecans, and figs, which add up to an ultra-cozy slice. Serve with big dollops of sour cream. —Emma Laperruque

  • Prep time 25 minutes
  • Cook time 1 hour 15 minutes
  • Makes 1 Bundt cake
  • 1 tablespoon unsalted butter, more or less, for greasing pan
  • 2 1/2 cups all-purpose flour, plus more for dusting pan
  • 1/2 cup whole-wheat flour
  • 1 1/2 cups vegetable oil
  • 1 1/4 cups light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 cups peeled, cored, and sliced or chopped tart apples like Honeycrisp or Granny Smith
  • 1 cup toasted, chopped pecans
  • 1 cup diced dried figs
In This Recipe
  1. Heat the oven to 350°F. Butter and flour a 9-inch tube or Bundt pan.
  2. Beat the oil and sugar together in an electric mixer fitted with a paddle attachment. After 5 minutes, add the eggs and beat until the mixture is homogeneous and creamy.
  3. Meanwhile, whisk together the flours, salt, cinnamon, and baking soda in a bowl. With the machine on low, stir these dry ingredients into the batter. Add the vanilla, apples, pecans, and figs. Stir until just combined.
  4. Transfer the cake batter to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
  5. Serve at room temperature with sour cream to dollop on top.

See what other Food52ers are saying.

  • Courtney Lyons-Garcia
    Courtney Lyons-Garcia
  • Aybüke
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

2 Reviews

Courtney L. January 12, 2021
This came out dry and crumbly despite using duck eggs.
Aybüke October 27, 2020
I made this recipe, but my batter was too thick that i had to add milk. Result was perfect! The caramel smell comes from brown sguar is so good. Next time i will make the carrot- raisin- walnut version. Thanks for sharing this.