Hot Apple Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. Toast 0.75 cup pecans on a baking sheet at 350°F for 6–8 minutes until fragrant; cool and roughly chop. Peel, core and dice apples into small (about 1/4") pieces and toss with the lemon zest to prevent browning.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon and 1/2 tsp salt until evenly combined.

Wet ingredients

In a separate bowl whisk together 3/4 cup melted cooled butter, 2 large eggs, 1 tsp vanilla extract and 1/2 cup buttermilk until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a rubber spatula until almost combined. Fold in the diced apples and the toasted chopped pecans, mixing just until distributed—do not overmix or batter will be dense.

Fill and bake

Divide batter evenly among 12 muffin cups (about 3/4 full). Bake in the preheated oven 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool briefly

Allow muffins to cool in the tin 5 minutes, then transfer to a wire rack. Serve warm or reheat briefly before plating if making ahead.

While the cakes bake or just after removing them from the oven, make the sauce. In a small saucepan over medium heat melt 6 tbsp unsalted butter. Add 1/2 cup light brown sugar and stir until sugar dissolves and mixture is bubbling gently, about 1–2 minutes.

Carefully whisk in 1/2 cup heavy cream (mixture will steam). Bring to a low simmer and cook 2–3 minutes until slightly thickened. Remove from heat and stir in 1/2 tsp vanilla extract, 1/8 tsp salt and 1/4 cup chopped pecans. Keep warm; if making ahead, reheat gently before serving.

Place one warm apple cake muffin on each serving plate (or one halved if preferred). Spoon 2–3 tablespoons warm butter pecan sauce over each muffin, allowing some to pool on the plate.

Top each muffin with a scoop of vanilla ice cream and arrange seasonal fruit alongside. Sprinkle remaining toasted pecans over the ice cream and fruit. Dust lightly with powdered sugar if desired.

Serve immediately so the ice cream softens slightly from the warm cake and sauce.