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
- Preheat oven to 375 degrees F.
- Butter and flour a 9-inch round cake pan.
- Stir together apples, sugars, butter and egg in a large bowl to blend.
- 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).
- 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.
- Slice and serve (with ice cream, whipped cream or caramel topping if the occasion or mood calls for something extra-decadent).