I wouldn’t exactly say it’s autumn where we live, but the apples are falling off the trees and so I felt like apple cake was in order. We have several neighbors with huge, old apple trees and they leave bags of apples on our front steps. The kiddos squeal with delight whenever they find a bag.
This was a fabulous, simple cake. I made it according to the recipe the first time and it came out with a delightful, crumby texture. I used a 9″ round baking dish, because my square baking dish was in the freezer. This switch gave me no troubles. Next time I think I’ll be using some whole wheat flour and honey, just because that’s the kind of baker I am.
We served this up with a dollop of creme fraiche. Whipped cream, ice cream, or even yogurt would also do quite nicely.
Autumn Apple Cake
The authors thank Susan Dupre for this recipe.
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Course: Desserts (Cake)
- 1 cup sifted flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 Tbs butter
- 1 cup sugar
- 1 egg beaten
- 3 cups apples peeled and diced
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- Sift flour, baking powder, spices and salt together. Set aside.
- Cream butter and sugar, add egg and mix together. Add flour mix to creamed mixture. Stir in diced apples, vanilla and nuts.
- Pour into greased 8×8″ pan. Bake 50 minutes.