60 minutes
A warm and comforting cake filled with the flavors of apple, cinnamon, and nutmeg, perfect for any occasion.
All Purpose Flour, plus more for dusting
cups
teaspoons
teaspoons
Unsalted Butter, softened
0 oz
cups
teaspoons
teaspoons
teaspoons
each
Diced Apples, from about 2 apples
cups
Toasted pecans, chopped, optional
cups
1. Preparation
Preheat the oven to 350°F (175°C).
2. Dry Ingredients
In a large mixing bowl, whisk together 1 cup flour, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set aside.
3. Creaming
In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, 1 cup sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg until light and fluffy. Beat in the egg until the mixture is smooth.
4. Batter Assembly
Turn the mixer to low speed, gradually incorporate the dry ingredients until a thick batter forms. Remove the bowl from the mixer. Gently fold in the diced apples and, if using, the chopped pecans by hand until evenly distributed.
5. Bake
Lightly grease and flour a 9-inch fluted tart or quiche pan with 1-inch sides (alternatively, a 9-inch cake pan will suffice). Transfer the batter to the prepared pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before serving.
Mix batter until just combined to avoid a tough cake.
Use a toothpick to test for doneness, looking for moist crumbs but no wet batter, and observe if the cake pulls away from the pan edges.
Choose the right variety of apples, such as Honeycrisp, Granny Smith, or Braeburn, for a balance of sweet and tart flavors that hold their shape during baking.
Grease and flour your cake pan, or line it with parchment paper, for easy release after baking.
Allow the cake to cool in the pan on a wire rack for 10-15 minutes to set before removing.
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