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.
- 4 tablespoons butter, softened
- 3/4 cups sugar
- 2 large eggs, room temperature
- 1/2 teaspoon each cinnamon, nutmeg, and kosher salt
- 3/4 teaspoons 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
- 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.