This cake is easy to make, filled with apple and pecan pieces, delicious with coffee or tea. Source: Everyday Food, October 2011 12 servings Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 medium apple, such as Gala or Fuji, peeled and chopped small 3/4 cup pecans, toasted and coarsely chopped 2 1/2 cups all-purpose flour (spooned and leveled) 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg or nutmeg 1/4 teaspoon fine salt 3/4 cup unsweetened apple juice 1/2 cup low-fat milk 1 1/3 cups granulated sugar 1 teaspoon packed finely grated orange zest 3 large eggs Confectioners sugar, for dusting Directions 1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine apple juice and milk. 2. In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on medium-high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions of applesauce mixture, and beat until combined. Fold in apple mixture. Transfer batter to prepared pan and smooth top. 3. Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners sugar before serving. Cooks Notes In “Martha Stewart Show,” Martha used two apples instead of one.
27.04.2023 @ 07:46
This cake is easy to make, filled with apple and pecan pieces, delicious with coffee or tea. Source: Everyday Food, October 2011 12 servings Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 medium apple, such as Gala or Fuji, peeled and chopped small 3/4 cup pecans, toasted and coarsely chopped 2 1/2 cups all-purpose flour (spooned and leveled) 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg or nutmeg 1/4 teaspoon fine salt 3/4 cup unsweetened apple juice 1/2 cup low-fat milk 1 1/3 cups granulated sugar 1 teaspoon packed finely grated orange zest 3 large eggs Confectioners sugar, for dusting Directions 1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine apple juice and milk. 2. In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on medium-high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions of applesauce mixture, and beat until combined. Fold in apple mixture. Transfer batter to prepared pan and smooth top. 3. Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners sugar before serving. Cooks Notes In “Martha Stewart Show,” Martha used two apples instead of one.