The following is an excerpt from Tracey Zabar's "Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing," available now on Amazon.
This is an updated old-lady recipe, made by many a grandma. It is a perfect dessert for fall when apples are at their prime. Long ago, a relative served a similar cake, and I begged for the recipe. She never shared it, and I later found out the cake came from her local bakery — not her kitchen.
Apple Cake
- Prep Time:25 mins
- Cook Time:30 mins
- Total Time:55 mins
- Servings:4
- Easy
- 3 tbsp unsalted softened butter plus more for the pan
- small apple peeled cored and cut into ½-inch cubes
- 2/3 cup plus ½ tsp granulated sugar divided
- 1 tsp packed light brown sugar
- tsp ground cinnamon
- Pinch salt
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- cup pecan or walnut halves
- Confectioners’ sugar for dusting
- Dried apple slices for topping
Ingredients
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Step 1
Preheat the oven to 350°F. Butter one 5-inch well of a Bundt quartet pan, and set aside.
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Step 2
In a medium bowl, toss the apple cubes with the ½ teaspoon granulated sugar, the brown sugar, and cinnamon and set aside.
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Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 3 tablespoons of butter, the remaining 2/3 cup granulated sugar, and salt. Add the egg and vanilla and beat to incorporate. Add the flour and baking powder, and mix just until combined. With a silicone spatula, fold in the nuts, and then scrape half the batter into the prepared pan.
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Step 4
Add the apple-sugar mixture on top of the batter, being careful not to let the mixture touch the center tube or edges. Add the remaining batter, and gently smooth the top with a silicone spatula.
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Step 5
Bake until browned and set, about 30 minutes. Cool for 10 minutes in the pan, then remove the cake from the hot pan and cool it completely on a wire rack. Dust with confectioners’ sugar, and top with dried apple slices.