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.
I was out of vanilla (those sneaky dark bottles fool me sometimes…) so I used almond extract. As per my quick google search, I used half the recommended amount of what would have been vanilla and it worked great! There’s a very subtle almond flavor under the apples and cinnamon. As an almond croissant lover, the swap was perfect for me!
Love this recipe. Is it a cake? Is it a pie? Is it a blondie? No matter, the results are delicious. (Although the 9-and 10-year-old comments about this recipe are super weird.)
Used 1 granny smith and 1 gala apple. Took to a pot luck and went home without any left. Should have made two/