Let’s not prematurely jump into the pumpkin flavored things and totally skip over a truly iconic autumn flavor: APPLE!
Non-stick baking spray (with flour)
2/3 c. light brown sugar
2 large eggs
1/3 c. apple butter
1/4 c. unsalted butter, melted
1 1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. kosher salt
1/2 tsp. baking soda
2 small Granny Smith apples, peeled and chopped (about 2 cups chopped)
1/2 c. chopped toasted pecans
Powdered sugar, for dusting
- Preheat the oven to 350°F. Prepare a 9-inch round baking pan with non-stick baking spray and line the bottom of the pan with parchment paper.
- In a large bowl, whisk together the sugar, eggs, apple butter, melted butter and vanilla until well combined. Add the flour, baking powder, cinnamon, salt and baking soda. Whisk until just combined. Add the apples and pecans and fold in with a rubber spatula to incorporate. Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick comes out clean, 28 to 32 minutes.
- Remove the cake from the oven and cool in the pan for 10 minutes. Remove the cake from the pan, remove and discard the parchment paper and place cake on a wire rack to cool completely, about 1 hour.
- Dust the cake lightly with powdered sugar just before serving.
YIELDS: 6 – 8 servings
PREP TIME: 0 hours 15 mins
TOTAL TIME: 1 hour 55 mins
Original text can be found HERE.