Ready, Set, Weekend with Simply Beautiful Eating


Here’s a little pop quiz. Ready?

What has one bowl.

A few ingredients.

Lot’s of deliciousness.

And looks like this ↓


If you guessed this recipe …..YOU’RE RIGHT!


I wanted to share this with you for like ever but I had to wait for my future daughter-in-law to be available to help me with my “video filming day” (plus she’s my “C.O.D.” CHIEF OF DRIZZLING *see her skills below).


If you saw my post on Instagram or Facebook you’ve already had the heads up on this recipe….ANNNNDDD…if you’re lucky enough to work with me (namely the “office gals”) you have taste tested this yummy apple pecan cake.


Speaking of which, I always get mixed reviews on my samples when I bring them to work.

Some give me the thumbs up.

Some ask me for the recipe.

Some are too shy to admit they have had two pieces (or three).

Some just walk by my office, plaster their face up against my window and glare at me (because …..well…..these treats are irresistible but totally not small tush friendly)


Oh good God. Who doesn’t love a baker!!!???



Back to the cake and the fact that technically, notwithstanding the topping and drizzle, this thing is made in ONE BOWL.



Throw it all in. Mix it up. Top it. Drizzle it and that’s it.

It absolutely cannot get better than this one bowl cake. Oh wait. Yes it can.

You can make two bowls….and two cakes.


One Bowl Apple Pecan Cake

For the Cake: -2 cups all-purpose flour -1 cup granulated sugar -½ cup plain Greek yogurt -½ cup butter, room temp -¼ cup milk (I used coconut) -2 large eggs -1 tsp cinnamon -1 tsp baking powder -1 tsp baking soda -1 tsp vanilla -¼ tsp salt -3 - 4 granny smith apples, peeled and diced (I used 4 medium size apples)

Topping: -¼ cup butter – cold and diced in small pieces -1 cup chopped pecans -½ cup flour -⅓ cup sugar -¼ cup brown sugar -1 ½ teaspoons cinnamon -¼ teaspoon salt


Optional Drizzle but really GOOD Vanilla Drizzle -½ cup powder sugar -1 tablespoon milk (more or less, depending on thickness desired)

Caramel Drizzle -1 cup Kraft caramels -1 – 2 tablespoons milk

1) Make your topping in advance by combing all topping ingredients in a bowl. Use your fingers to work mixture into the texture of small clumps. Cover and keep chilled in the fridge. 2) Butter a 13x9 in baking dish and preheat oven to 350F. 3) Combine all cake ingredients except the diced apples in the bowl of a stand mixer. Using the paddle attachment, mix at medium speed just until mixture is combined. *Don't over mix. 4) Use a rubber spatula to fold in apples. Batter will be super thick but don’t worry, this is a very dense cake. 5) Spread batter into prepared baking dish, evenly to the corners. 6) Sprinkle topping over the batter and pat it down with your hand. 7) Bake 40-43 minutes. Check for doneness with toothpick. Remove cake from oven and let cool completely. 8) If desired (and it’s crazy not to, make the two drizzles, you won’t be sorry). 9) For the vanilla, combine the powdered sugar with milk until you have reached your desired consistency for the drizzling. 10) For the caramel, melt candies over low to medium heat with milk, keep stirring constantly and try not to scorch the mixture. Once the mixture is melted see if it runs off a spoon with the same consistency as the vanilla drizzle. You don’t want it too thick, add more milk if needed. 11) Drizzle both the vanilla and caramel over the cooled cake. Enjoy!

RecipesDebi TraubComment