by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expand1 cup unbleached all-purpose flour Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
4 tablespoons butter, softened Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon fresh grated nutmeg Ask a question about this ingredient
1 large egg Ask a question about this ingredient
2 cups diced apples Ask a question about this ingredient
1/2 cup toasted pecans, chopped (optional) Ask a question about this ingredient
Preheat oven to 350 degrees F. Grease and flour a 9” fluted tart pan with removable bottom, or a 9” cake pan with 1” sides that you've lined with parchment paper. Set aside.
Ask a question about this stepWhisk together the flour, baking soda and salt in a bowl. Set aside.
Ask a question about this stepIn a mixer bowl fitted with the paddle attachment, cream the butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
Ask a question about this stepAdd the flour mixture and mix until smooth. Don’t fret – it is a thick batter!
Ask a question about this stepAdd the apples and nuts and mix until incorporated. Spread evenly into prepared pan and bake for 40 – 45 minutes until skewer comes out clean and top is a nice golden color.
Ask a question about this stepIf using the tart pan, nudge the cake out carefully, while cake is still a tiny bit warm. If using a cake pan, let cool slightly, run a thin knife around edge of pan and turn out onto a dish and invert onto a cake plate so the crispy top of the cake is up.
Ask a question about this stepServe with a spoonful of whipped cream, a dollop of crème fraiche or a scoop of good vanilla ice cream.
Ask a question about this stepCook’s tip #1: Here’s how I dice my apples. Quarter, core and peel some apples. Place each piece flat-side-down and make a few long cuts down, but not all the way through one end of the apple quarter. It’s similar to the method of dicing onions, keeping the onion intact at the root end. Turn your apple quarter to the other flat side and make a few long cuts again. Now rotate your apple piece sideways and dice. For me, this is much easier and quicker than stacking unwieldy slices. But you dice or chop your apple any way you like; it’s your apple, and it'll taste great any which way.
Ask a question about this stepCook’s tip #2: Sometimes, when I'm lazy, which is most of the time, I’ve used my handheld hinged citrus juicer as a nut chopper/crusher. It works pretty darn well.
Ask a question about this stepThanks for letting me know, JadeTree!! That is so great to hear. And I like that you (and I) still call it the "foodpickle." Don't think I'll ever stop. :)
Ha! Yes, Hotline is more dignified. But I came in with the playful Foodpickle - it shall ever be thus.
Thank you for this tasty treat my family will love it yummy. sounds so good I doubled the recipe can't wait to have the first slice.
You're welcome, T.Mercado! Do let me know how it turned out! I double the recipe frequently!
This looks delicious...I was wondering how it would keep? could I make it today to serve tomorrow?
Hi KFS! Definitely, make today to serve tomorrow. I do that a lot. The cake keeps well a couple days, too.
Sounds so delicious!! This is definitely on the "must-make-for-breakfast" list over the Thanksgiving weekend. I might even make it for T-Day breakfast, itself. (We'll need fuel for running up Mt. Tamalpais that morning!!) Thank you so much for posting it. ;o)
Thank you, AJ! Wow, your T-Day sounds like fun!! Do let me know if you try this.
This is wonderful, mrslarkin! It would be a great holiday breakfast cake.
Yahoo! This is exactly what I was looking for (I owe a friend a belated birthday dinner an wanted an easy apple cake!) Love the tart pan idea too. Coincidentally, I just made your Pumpkin Christmas Bread again tonight- so delicious!
yay! I'm eating a piece of apple cake right now. Om nom. Let me know if you try it! Oh, i lurv that Pumpkin Christmas Bread so much - never lasts very long around here. Glad you like it!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Made this today for an impromptu brunch we suddenly decided to host. I desperately Foodpickled looking for something to do with then co-op apples I'm drowning in and mrslarkin herself Pickled it for me and it turned out perfectly. Made me look like a serene, baking genius since I was able to throw it together at the last minute before the guests arrived and slip it fragrantly from the oven just as the bacon was dwindling on the plates. This is a great way to goose up very basic brunch menu! Next time I hope I will have pecans on hand - I have eaten every nut in the house - and I will be more generous with the apples. The two scant cups I frantically peeled and diced were great but next time I want a thicker paving of apples in the chewy dough. Thanks, mrslarkin!