Yeast Cake: Butter, or spray with
a non stick vegetable spray, an 8 inch (20 cm) square baking pan, preferably non
In a skillet, melt
1/4 cup (55 grams) of butter over medium heat. Add the pecans and cook until the butter and pecans are lightly browned. Remove from heat and
into your prepared pan.
In a small bowl,
stir together the brown sugar and ground cinnamon. Evenly sprinkle the brown
sugar mixture over the pecans. Drizzle with the honey and then evenly place the apple
slices on top.
Next, in the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand
mixer), combine the flour, yeast, granulated white sugar, and salt. Add the milk,
egg, and the vanilla extract and beat, on medium low speed, until the batter is smooth (about 1
minute). The batter will be sticky. With two spoons, place the batter evenly on
top of the sliced apples. Cover with plastic wrap and let proof, in a warm
place (about 75 degree F (24 degree C)), for about one hour. The batter will be puffy and soft.
Preheat your oven to 375
degrees F (190 degrees C).
When ready to
bake, remove the plastic wrap, and bake for about 20
to 25 minutes, or until the
cake has nicely
browned and a wooden toothpick, inserted into the center of the cake, comes out
clean. Immediately invert onto a wire rack that has been placed over a baking
sheet to catch any drips. Serve warm, at room temperature, or cold.
Makes 1 – 8 inch
(20 cm) cake.
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Apple Pecan Yeast Cake:
1/4 cup (55 grams) unsalted
1 cup (100 grams) chopped pecans (or walnuts)
1/2 cup (100 grams) light brown sugar (firmly packed)
1 teaspoon (2 grams) ground cinnamon
2 tablespoons (40 grams) honey
1 large firm textured apple (1/2 pound or 225 grams), peeled, cored, and thinly
sliced (Granny Smith, Honey Crisp, Gala, etc.)
2 1/4 cups
(290 grams) all
one – 1/4 ounce package (7
grams) active dry yeast.
(can also use 2
teaspoons (7 grams) SAF Red or Gold Instant Yeast)
1/4 cup (50 grams)
granulated white sugar
teaspoon (3 grams) kosher salt
cup (180 ml/grams) very warm milk or water (125 degrees F (52 degrees C))
4 tablespoons (55 grams)
warm melted unsalted
(50 grams), at room temperature
1/2 teaspoon (2 grams)
pure vanilla extract