Apple Appeal
The humble apple. So frequently overlooked in favour of something more exotic – but this versatile fruit richly deserves a comeback.
Both bountiful and at their peak freshness during this season, apples provide a natural sweetness as well as essential nutrients that boost our immune system. Add a slice to a crusty bloomer laden with tangy Scottish cheddar for a quick, tasty, filling lunch. Chop and mix through a bowl of steaming hot porridge for a fibre-rich breakfast. Or make autumnal celebrations all the more delightful with this delicious dessert.
Apple and Pecan Cake
Ingredients:
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
115g unsalted butter, softened
200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
120g sour cream
2 medium-sized apples, peeled, cored, and diced
65g chopped pecans
For the topping
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch/23cm round cake pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.
4. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the diced apples and chopped pecans.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Now make the topping. In a small bowl, mix together the melted butter, sugar, and cinnamon. Drizzle this over the cake batter.
9. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
11. Once the cake has cooled, you can dust it with powdered sugar if desired. Serve the cake on its own or with a dollop of whipped cream or vanilla ice cream.