Tuesday, 10 September 2013

Spicy Apple Pecan Tea Cake

Apples, in my opinion, are the most versatile of fruits. They are crunchy when eaten fresh; this makes a very good addition to a refreshing salad or can be eaten as is. Cooked - they are soft and can be made into pies or tarts. Make them into a juice which can be served fresh in a glass or can be turned into cider or vinegar. With flavours that run from sugary sweet to ones that raises your eye-brows, apples can find a place in every dish - tagines, cakes, cookies and the list is endless.

Apples are considered autumn fruits though they are available all through the year. The best ones to get your hand on is during autumn and winter. Spring is nigh here in Australia and I wish to bid good bye to the winter this year with this Spicy Apple Pecan Cake. Serve it with tea or coffee along with cream or by itself. I love it warm, fresh from the oven.

The original recipe from Joy of Baking

Note: If making ahead of time, this cake has to be well wrapped and refrigerated but not for more than a day. This cake cannot be frozen. It is best eaten on the day it is baked.

Makes: 1 x 8" square cake
Preparation Time: 30 minutes
Baking Time: 40 - 50 minutes

  • 75g chopped pecans
  • 450g (around 3) Granny Smith apples, peeled, cored and coarsely chopped
  • 2 tbsp lemon juice, freshly squeezed
  • 195g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 150g caster sugar
  • 85g unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 50g raisins
1. Toss chopped apples with lemon juice and keep aside.
2. Preheat fan-forced oven to 160°C. Grease and line cake pan with baking paper. 
3. Place pecans on a baking sheet and bake for about 8 minutes or until lightly brown and fragrant. Remove from and cool them. Then chop them coarsely.
4. Sift flour, baking powder, cinnamon and salt and keep aside.  In a bowl, using an electric beater, beat together melted butter, sugar, eggs, vanilla extract and milk until well mixed. Then add sifted flour and continue to beat. Fold in chopped pecans, chopped apples and raisins. Spread into prepared cake pan and bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes before turning out. 

Serve hot. You can also re-heat the cake in a microwave just before serving.