Easy-as-Pie Apple Cake
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/125 grams unbleached all-purpose flour, more as needed
- ¼teaspoon baking soda
- ¼teaspoon kosher salt
- 2ounces/57 grams unsalted butter (½ stick), softened
- 1cup/200 grams granulated sugar
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- 1large egg
- 2cups diced apples (from about 2 apples)
- ½cup/57 grams toasted pecans, chopped (optional)
Nutritional analysis per serving (8 servings)
279 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 3 grams protein; 109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large bowl, whisk together flour, baking soda and salt.
- Step 2
In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
- Step 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 by hand.
- Step 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 45 minutes. Let cool 10 minutes before serving.
Private Notes
Comments
This recipe appeared in one of my grandmother's community cookbooks (and I'm no youngster, so it's an old recipe). It's about the only cake I make. I make it with apples, pears, rhubarb, plums, blobs of ripe hachiya persimmon; I use different spices and sometimes cocoa; I use olive oil in place of butter; I add up to half of different flours. It's a wonderful recipe.
In name of all of us from the Old World, I would like to thank the author of this recipe for adding the amounts in grams. All hail universally understandable measurements!
"...a greased and floured 9-inch fluted tart or quiche pan..." is round. That's not the same as a 9" square pan which is 81 sq. in. The area of a 9" round pan is ~63.5 sq. in. An 8X8 pan has almost the same area as a 9" round pan.
Outstanding! I made this exactly as written (using diced pears in place of apples). Two of us ate 1/2 the cake in one sitting after a leisurely dinner. It's the kind of thing you keep slicing off another sliver, maybe just one more, until - oops! - we better save some for tomorrow's lunch.
The spices are perfect and the texture was satisfyingly chewy. I had a hard time cutting it though, and it stuck to the pan even though I had greased and floured it. Wondering if it would cut more easily if served while still warm. Next time I’ll cut back a little on the sugar and use the full two apples.
This had a lovely texture. Added 1/4 tsp cardamom in addition to the spices it called for.