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Chunky Apple Pecan Cake

Jodi Gordon, 12th Street Bar & Grill [12th Street Bar & Grill, 1123 Eighth Ave. at 12th Street, (718) 965-9526] and Five Front [5 Front St. at Old Fulton Street, (718) 625-5559]

The Brooklyn Paper

Chunky Apple Pecan Cake

Jodi Gordon, 12th Street Bar & Grill [12th Street Bar & Grill, 1123 Eighth Ave. at 12th Street, (718) 965-9526] and Five Front [5 Front St. at Old Fulton Street, (718) 625-5559]

1 1/2 cups all-purpose flour
3/4 cup dark brown sugar
1/2 teaspoon salt
1 lemon - finely zested
1 teaspoon cinnamon
5 ounces room temperature, unsalted butter
1 1/2 cups pecans - coarsely chopped

5 large Granny Smith apples - peeled, cored, cut into 1/2-inch chunks

6 ounces room temperature, unsalted butter
1/2 cup sugar
1/4 cup honey
1 lemon - finely zested
1 tablespoon pure vanilla extract
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup whole milk
1/4 cup cream
Caramel ice cream and caramel sauce (optional)

Preheat oven to 350 degrees. Spray a 10-inch spring-form pan or 10-inch casserole dish with cooking spray.

1. In food processor, pulse flour, brown sugar, salt, lemon zest and cinnamon until combined.
2. Add butter in teaspoon-size pieces and pulse until almost crumbly.
3. Add nuts and pulse until mixture is crumbly and moist. Refrigerate until ready to use.

1. Sift dry ingredients into a mixing bowl.
2. In a separate bowl cream butter and sugar until light and fluffy.
3. Beat honey, lemon zest and vanilla into butter mixture, then slowly add eggs. Scrape bowl with rubber spatula for even mixing.
4. Add dry ingredients into batter alternating with liquids. Mix, then fold in apples.
5. Place batter into prepared pan. Spread evenly and sprinkle with crumb topping.
6. Bake for approximately 1 hour and 10 minutes, or until top is golden and toothpick inserted into batter comes out clean. If using a springform pan, let cake cool before unlocking the side of the pan.
Serve with caramel ice cream and caramel sauce if desired.

Cake can be baked up to 48 hours in advance. Refrigerate cake, then let it come to room temperature before warming in a 300-degree oven.

Wine suggestion

Vaughan recommends Dow’s 10-year-old Tawny Port ($25).

"A glass of port, with its nutty, golden caramel aspects will deliciously complement the apple and brown sugar flavors of the dessert," she says. Another choice: Santa Julia Torrontes Tardia 2001 ($11).



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