Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons unsalted butter softened (room temperature)
  • 1 cup (7-ounces) granulated sugar
  • 1 large egg beaten (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup (5-ounces) all-purpose flour
  • 2 to 4 granny smith apples peeled, cored, and diced (2 cups) (See Tip 1)
  • 1/2 cup chopped pecans toasted (See Tip 2)
  • 1 Tablespoon Turbinado sugar, optional (See Tip 3)

Instruction

  • Preheat oven to 350°F
  • Generously grease an 8-inch springform pan.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add the egg and vanilla; beat on high until creamy.
  • Add the salt, baking powder, baking soda, and cinnamon; beat until fully incorporated.
  • Add the flour; beat on low just until combined. Fold in the apples and pecans.
  • Pour the batter into the prepared pan. If desired, sprinkle with Turbinado sugar.
  • Bake in preheated oven for 45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean.
  • Remove from oven; let the cake set in the pan for 5 minutes. After 5 minutes, remove from pan.
  • Serve warm or at room temperature with whipped cream or vanilla ice cream. Yield: 8 servings.