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Nanny's Apple Cake

From Jake Cohen, via WakeAndBake.com

Ingredients

  • 2 1/4 C all-purpose flour, divided
  • 1 C sugar
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt, divided
  • 2 sticks unsalted butter, chilled and cubed, plus more for greasing
  • 1 large egg, lightly beaten
  • 2 lbs. Honeycrisp apples, cored and cut into 1-inch pieces
  • 1/4 C walnut halves, roughly chopped
  • 1/4 C raisins, optional
  • 2 TB fresh lemon juice
  • 2 TB wildflower honey
  • 1 tsp. freshly grated nutmeg (we used 1/4 tsp. ground)

Instructions

  1. Preheat the oven to 350°. In a food processor, pulse 2 cups of the flour with the sugar, baking powder, cinnamon and 1/2 teaspoon of the salt. Add the 2 sticks butter and pulse until it forms pea-size crumbles. Pour in the egg and pulse until the dough just comes together.
  2. Press two-thirds of the dough into a greased 9-inch pie pan to have the edges flush with the edge of the pan. In a medium bowl, toss the apples with the remaining 1/4 cup of flour, 1/2 teaspoon salt, the walnuts, lemon juice, honey, and nutmeg and then pour into the pan. Pinch off small pieces of the remaining dough and scatter them over the top of the apples.
  3. Bake the apple cake until golden brown and bubbling in the center, about 45 minutes. Transfer the cake to a rack and let cool completely before serving.