Sunday, March 19, 2017

Apple Cake

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.

  1. Heat oven to 180°C/350°F. In a large bowl, whisk together flour, baking soda and salt.  
  2. In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
  3. 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.
  4. 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.