Fall is here! Its one of my favorite seasons! There are so many great recipes to make during this time of year and I wanted to share one for Cinnamon Apple Cake.
This cake is really wonderful. Its moist, not too sweet, a little dense and goes great with coffee and tea. It does take a some time to make, but its really worth it. Enjoy!
Apple Cinnamon Cake
adapted from Martha
1 – 2 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup sour cream or low-fat plain yogurt
1 1/3 cups granulated sugar
3 large eggs
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Coat a 9-inch (2 inches deep) square or round baking pan with non-stick spray or unsalted butter. Line with parchment paper, leaving a 2-inch overhang on two sides. Spray or butter parchment.
In a medium bowl, toss apples and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, and salt. In a small bowl, combine applesauce and yogurt. Set aside.
In another large bowl, using an electric mixer, beat butter and sugar on high speed until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apples and pecans. Transfer batter to pan and smooth top.
Bake until golden and a toothpick inserted in center comes out clean, about 48-50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners’ sugar before serving.