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Ingredients (serves 8)
Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 2 cups peeled and chopped apples (about 2 medium apples)
- ¾ cup (90g) chopped pecans
Topping (optional):
- 2 tbsp brown sugar
- 1 tbsp butter
- Extra chopped pecans
Instructions
- Preheat oven to 180°C (350°F). Grease and flour an 8-inch (20cm) cake pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugar: In another bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
- Combine: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Add apples and pecans: Gently fold them into the batter.
- Pour batter into pan: Spread evenly. Top with extra pecans and sprinkle brown sugar and butter for a crunchy topping, if using.
- Bake: 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let it cool in the pan for 10 minutes, then transfer to a wire rack.
💡 Tips:
- You can substitute half the apples with pears for a different flavor twist.
- For extra moisture, drizzle a little honey or caramel over the top before serving.