Recipe: Easy-as-Pie Apple Cake (using nutmeg, cinnamon and pecans)

EASY-AS-PIE APPLE CAKE
"As a bonus, this light, chewy cake comes together so quickly that you could even make it in time for breakfast."



"We wouldn't dare deny the timeless perfection of apple pie. But when we find ourselves in the midst of autumn and up to our eyes in pie, this cake is a worthy option. It's perfect for post-Thanksgiving fatigue, when we're still in the mood for dessert but not in the mood to roll out dough or peel lots of apples. And just like apple pie, it's delicious with a spoonful of whipped cream, a dollop of creme fra che, or a scoop of good vanilla ice cream."

1 cup all-purpose flour
1⁄4 teaspoon baking soda
1⁄4 teaspoon kosher salt
1⁄4 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1⁄4 teaspoon freshly grated nutmeg
1 egg
2 cups diced apples
1⁄2 cup toasted pecans (optional), chopped

Preheat the oven to 350 degrees F. Butter and flour a 9-inch fluted tart pan with a removable bottom or a 9-inch round cake pan with 1-inch sides; if using a cake pan, line the bottom with parchment paper, as well.

In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer or creaming vigorously with a wooden spoon, beat the butter, sugar, vanilla, cinnamon, and nutmeg until pale in color and fluffy. Add the egg and mix until smooth. Add the flour mixture and mix again until smooth; the batter will be thick.

Stir in the apples and pecans. Transfer the batter to the prepared pan and spread it evenly.

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the top is a nice golden color.

Let cool slightly. If you used a tart pan with a removable bottom, nudge the cake out carefully while it is still a bit warm. If you used a cake pan, let cool slightly, then run a thin knife around the edge of the pan; turn out onto a plate or wire rack, then invert onto a cake plate so the crispy top of the cake is facing up.

Makes one 9-inch round cake; serves 8
Used by permission to Recipelink.com from Random House
Adapted from source: Food52 Baking, Contributor Credit: mrslarkin