My Signature Apple-Nut Cake

To meet my signature requirements a dessert must:

• Have fruit;
• Be easily put-together from ingredients I always have on hand;
• Not need an electric mixer or any other whiny-noisy appliance;
• Be requested by family members so often I almost get tired of making it;
• Induce guests to ask for the recipe;
• Be amenable to my sneaking in 30-40% whole wheat flour without anyone noticing that I’ve healthied up our dessert.

This Apple-Nut Cake serves 10

• 3/4 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 medium apples, peeled and diced (any variety, preferably local, and if possible, one sweet and one tart)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 stick (8 tablespoons) salted butter, melted and cooled slightly
• 1 large egg
• 1/2 cup coarsely chopped nuts (walnuts, or pecans, or almonds, or butternuts, or even peanuts), preferably whatever is local to your area, or whatever has been recently on sale

1. Preheat oven to 375 degrees F.
2. Butter and flour a 9-inch round cake pan.
3. Stir together apples, sugars, butter and egg in a large bowl to blend.
4. In a medium bowl, combine flours, cinnamon and baking soda. Sift over apple mixture, add nuts and mix thoroughly (I like to use a sturdy fork).
5. Transfer mixture to prepared pan and smooth out with a spatula. Bake for 40 minutes until brown and crusty on top. Cool cake in pan on rack.
6. Slice and serve (with ice cream, whipped cream or caramel topping if the occasion or mood calls for something extra-decadent).