No-Bowl Fresh Apple-Pecan Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
Another recipe from the same magazine article where I found the No-Bowl Banana-Nut Cake way back in 1987. This one requires a little more work since the apples require peeling and chopping. I haven't tried this particular recipe yet but will since the banana cake was so good and so easy. Ingredients:
2 medium tart apples, peeled cored and coarsely chopped, about 2 cups |
3/4 cup granulated sugar |
1 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup chopped pecans |
1/4 cup cold strong coffee |
1/4 cup vegetable oil |
1 large egg |
1 teaspoon vanilla |
Directions:
1. Spread chopped apples in an ungreased 8 or 9 inch square baking pan. Sprinkle with the sugar and let stand 10 minutes to draw out some juice.
2. Add flour, cinnamon, baking powder, soda, and salt. Toss together with apples to coat evenly.
3. Add remaining ingredients to pan and stir until well blended.
4. With a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of the pan into the batter. Even the batter in the pan.
5. Bake at 350 F for 45 to 50 minutes or until a pick inserted in the center of the cake comes out clean.
6. Cool in the pan on a rack. Serve warm or at room temperature.
|
|