Makes a 9-inch cake
Apple Pecan Cake
- ⅔ cup (150g) unsalted butter
- 2 apples, preferably a sour variety like Granny Smith
- ½ cup (60g) pecans
Preheat oven to 325°F/160°C. Prepare a 9-inch cake pan. Melt the butter. Peel and grate the apples. Finely chop the pecans. Place them in a large bowl.
- ¾ cup (125g) brown sugar
- 2 eggs
- 1½ cups (225g) all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp vanilla powder
- ¼ tsp salt
Add the remaining ingredients and mix until well combined. Pour into the pan and smooth the top. Cook for 50–55 minutes or until cooked when tested with a skewer.
Hot Maple Soak
- ½ cup (125ml) maple syrup
- 2 Tbsp(30g) unsalted butter
When the cake is done, place the maple syrup and butter in a small saucepan over high heat. Stir until the butter is melted and the mixture is smooth. Pour over the warm cake.
Based on a recipe by Donna Hay, found here.