Author Notes: This simple, foolproof cake is freely adapted from an old Farm Journal Cookbook. The original was developed by the wife of a New England apple grower and rated 5 stars. This version is quick, uses lots of unpeeled apples, and it stays fresh for days. As written, it works at 5000 ft.; use the amounts in parentheses for lower altitude. It’s really good with unsweetened cream and warm dulce de leche or cajeta.
—pattycakes
Serves: 8
Ingredients
-
4
tablespoons butter, softened
-
3/4
cup sugar
-
2
large eggs, room temperature
-
1/2
teaspoon each cinnamon, nutmeg, and kosher salt
-
3/4
teaspoon baking powder (1 teaspoon)
-
1
cup
1 tablespoon all purpose flour (1 cup) -
3
cups diced apples
-
1/2
cup lightly toasted pecans
-
1
teaspoon vanilla
Directions
- Preheat the oven to 375º F. Butter an 8 x 8 x 2 inch pan.
- Cream butter and sugar until fluffy; add eggs; mix well.
- Put dry ingredients in a mixing bowl and stir with a whisk. Add to the creamed mixture. Stir in diced apples, nuts and vanilla.
- Pour into the prepared cake pan and bake for 25-30 minutes. Serve hot or cold, with or without whipped cream or ice cream.