I’m so excited that the weekend is here. Today Lorenzo and I have are finally jumping ship from our current cellular phone plan and we both plan on getting new fancy smartphones. We have been fighting the long battle of not needing a smartphone for awhile now, and we have finally seen that the perks outweigh the need for the phone. These fancy new phones do it all now: email, internet, facetime, GPS, camera, and have all those cool fun apps, too. Oh my, I can’t wait. (Instagram and Angry Birds are two apps that I have been coveting for a long time.) Even my own mother-in-law wants to have facetime so she can see her future grandchild at any moment, and I have to admit… that’s pretty cool.
To start the weekend right, I love baking something to satisfy those sweet (pregnancy) needs of mine. Currently, apples are a fruit that I have been enjoying alot lately. They last longer than bananas in our house, and I have been eating an apple a day. (It keeps the doctor away right?) For awhile, I was into clementines and I would eat 4 of those in a sitting. They haven’t been on sale lately, so I have apples stocked up and I knew this dessert would be an easy fix. This simple dessert combines apples with a little bit of citrus and pecans all into one sweet treat. It would be perfect for breakfast and a cup of coffee to start your day right, or perfect for dessert and a large glass of milk to celebrate stepping into current century of smartphones!
Have a fantastic weekend!!
Apple Pecan Cake
Adapted from Everyday Food
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped, plus extra if desired
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup low-fat plain yogurt
1 1/3 cups granulated sugar
1 teaspoon packed finely grated orange zest
3 large eggs
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
In the bowl of the stand mixer, cream together the butter, granulated sugar, and orange zest until light and fluffy, make sure to scrape 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 apple mixture. Transfer batter to pan and smooth top.
Bake for about 50 minutes or until golden and a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for at least 20 minutes. Using parchment, lift cake from pan. Dust with confectioners’ sugar and extra toasted pecans if desired before serving.
Yield: 12 servings
Review: Simply scrumptious. I loved it best served a little warm for dessert/breakfast, and all of my friends loved the sweet treat. My girlfriend wanted dessert for dinner only! The simple dusting of powdered sugar is all you need, and you can easily use other citrus’s if you don’t have any oranges. The zest of clementines or lemons would be a great substitute, too.