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.
Made per recipe and it was fabulous! I used a 9.5” Pyrex pie plate and needed the full 45 minutes baking time. The “batter” is indeed thick, so don’t get too anxious: Once the flour mixture is smoothly incorporated, just start folding in your chopped up apples and pecans. I pulled it out of the oven at a “light” golden brown. Per other wonderful comments, at serving, I topped each piece off with a sprinkling of calvados and a drizzle of fresh heavy cream. Enjoy!
This recipe punches weigh well above its weight and I'm so glad I finally tried it. I baked it yesterday per the recipe with one adjustment: my Granny Smith apples tasted a bit bland, so I added about a teaspoon of King Arthur boiled cider along with the vanilla to amp up the apple flavor. Definitely a keeper, with lots of room for tweaks and modification.
1/2 tsp Cardamom