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
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Ingredients
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4 tablespoons
butter, softened
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3/4 cup
sugar
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2
large eggs, room temperature
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1/2 teaspoon
each cinnamon, nutmeg, and kosher salt
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3/4 teaspoon
baking powder (1 teaspoon)
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1 cup
1 tablespoon all purpose flour (1 cup)
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3 cups
diced apples
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1/2 cup
lightly toasted pecans
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1 teaspoon
vanilla
Directions
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Preheat the oven to 375º F. Butter an 8 x 8 x 2 inch pan.
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Cream butter and sugar until fluffy; add eggs; mix well.
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Put dry ingredients in a mixing bowl and stir with a whisk. Add to the creamed mixture. Stir in diced apples, nuts and vanilla.
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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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