Apple Cake via International New York Times Food (modified)
- 1 cup/125 grams unbleached all-purpose flour, more as needed
- ¼ teaspoon baking soda
- 1/8 teaspoon kosher salt
- 2 ounces/57 grams unsalted butter (1/2 stick), softened
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
- 2 cups diced apples (about 2 Granny Smith apples)
- ½ cup/57 grams toasted pecans, chopped - Toast 7 min, 180°C/350°F oven, then chop.
- Heat oven to 180°C/350°F. In a large bowl, whisk together flour, baking soda and salt.
- In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
- With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts with a spatula by hand.
- Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes. Let cool 10 minutes before serving.