Apple-Pecan Cake
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Ingredients
3 cups grated apples
3 cups pecan flour*
4 jumbo eggs (or equivalent in smaller ones)
⅓ cup melted butter
⅔ cup honey
½ tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
345 grams grated apples
240 grams pecan flour*
4 jumbo eggs (or equivalent in smaller ones)
75 grams melted butter
158 ml honey
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking soda
2 tsp (10 ml) cinnamon
1 tsp (5 ml) nutmeg
½ tsp (2.5 ml) cloves
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Instructions
- Mix pecan flour, butter, honey, and apples.
- Beat together eggs, spices, and baking soda.
- Blend into pecan flour mix.
- Bake in a large, well-buttered pie pan, cake pan, or Bundt pan for about 55 minutes at 300°F (150°C) or until firm.†
Nutritional Info
Storage
Notes
*Because pecan flour is not as fine as other nut flours, it is easy to make it at home by processing pecans in a food processor until it is a fine crumble. †Can also use batter to make 24 cupcakes. When I made the recipe to take the photo, the texture can out extremely moist to the point I would actually call it wet. If that texture does not appeal to you, this may not be the right recipe for you. Note that I substituted 5 large eggs for the 4 jumbo eggs. However, I enjoyed it sliced very thin on top of a fresh apple slice or cut into bit-sized cubes and frozen as a refreshing cold snack enjoyed right out of the freezer.
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