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.
tablespoons butter, softened
large eggs, room temperature
teaspoon each cinnamon, nutmeg, and kosher salt
teaspoon baking powder (1 teaspoon)
1 tablespoon all purpose flour (1 cup)
cups diced apples
cup lightly toasted pecans
- 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.