Nobby Apple Cake

November 14, 2012

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.

Serves: 8


  • 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
In This Recipe


  1. Preheat the oven to 375º F. Butter an 8 x 8 x 2 inch pan.
  2. Cream butter and sugar until fluffy; add eggs; mix well.
  3. Put dry ingredients in a mixing bowl and stir with a whisk. Add to the creamed mixture. Stir in diced apples, nuts and vanilla.
  4. Pour into the prepared cake pan and bake for 25-30 minutes. Serve hot or cold, with or without whipped cream or ice cream.

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