2cupsapples, peeled, cored and chopped into about ½ in ch pieces
1cupsugar
1largeegg*see note below
6tablespoonsvegetable oil
1teaspoonvanilla
1cupflour**see notes above for recommended gluten free options
½teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
1teaspooncinnamon
½cupchopped nutswalnuts or pecans preferred
Instructions
Peel and core apples. Chop into pieces about ½ inch. (Save the peels and cores for apple peel tea!)
Combine apples and sugar. Let stand while all the other ingredients are prepared. Stir occasionally. Some of the sugar may start to dissolve. This is great! If not, it is ok also.
Preheat oven to 350°.
If you are serving this to guests or it is important to remove it from the pan, line an 8x8 pan with parchment. You can just cover the bottom, but I usually make a sling so that 2 sides are also covered and it is easy to pull out the cake. Otherwise skip the parchment and just grease the pan in step below. If you are doubling the recipe, use a 9x13 pan.
Combine dry ingredients (flour, salt, baking soda, baking powder, cinnamon) in a medium bowl and stir to combine. Set aside.
Chop nuts. Set aside.
Whisk eggs by hand or with a mixer.
Add oil slowly to eggs while whisking. Whisk until thoroughly combined.
Add vanilla and whisk until combined.
Add the dry ingredients and apple/sugar mixture alternately in 2-3 batches. Stir well after each addition.
Stir in the nuts.
Spray the pan with cooking spray. If you have lined the pan with parchment, spray lightly and be sure to cover any uncovered surfaces.
Spoon the batter into the prepared pan making sure it is level.
Bake at 350° for 45-50 minutes. The edges will pull away from the side of the pan and a toothpick inserted in the middle will come out clean. If it has small wet crumbs, bake another 5 minutes or so.
Cool in pan on a rack. When cool, go around the edges with a knife to loosen the cake. If you are not serving a crowd, just remove the pieces you are eating right now. The cake stores well in the pan.
Notes
*Eggs - for regular flour, use 1. For gluten free flour, use 2, To double the recipe in a 9 x 13 pan, for regular flour use 3 eggs. To double with gluten free flour, use 4 eggs. For all details see blog post.
** see blog post for all the recommended gluten free flour blends