Apple Pecan Cake
2 ¼ cups Unbleached White All-Purpose Flour
¾ cup + 2 Tbsp Granulated Sugar, divided
¾ tsp Baking Powder
¼ tsp Salt
¾ cup Butter, cool, cubed
1 cup Diamond of California Pecan Halves, chopped
1 Egg, lightly whisked
1 ½ tsp Vanilla Extract
1/3 + ½ cup Milk, divided
3 Tart Apples, peeled, cored, and sliced ½-inch thick (about 6 cups/1 ½ lbs)
1 tsp Ground Cinnamon
Powdered Sugar to garnish
- Preheat oven to 350°F. Butter an 8-inch springform or false-bottom round cake pan; set aside.
- In a large mixing bowl, combine flour, ¾ cup sugar, baking powder, and salt. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles bread crumbs. Add pecan pieces and toss to incorporate. Add egg, vanilla extract, and ⅓ cup milk. Mix until a biscuit-like dough forms.
- Remove half of the dough and pat it into the bottom of the prepared cake pan with dampened fingers. Arrange apples in a decorative pattern over the dough and then sprinkle with ground cinnamon and 1 tablespoon sugar.
- Add ½ cup milk to the remaining dough and mix until it forms a batter. Drizzle the batter over the apples, allowing some of the apples to peek through the top. Sprinkle the top with the remaining 1 tablespoon sugar.
- Bake until the top has just begun to color, the sides are beginning to pull away from the pan and a toothpick inserted in the center comes out clean, about 50 minutes.
- Let cool before removing from the pan. Dust with powdered sugar, then slice and serve.