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]
Topping:
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
Batter:
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.
Topping:
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.
Batter:
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).
