Ingredients
DRY INGREDIENTS
- 1 ½ cups all-purpose flour
- 1 cup sugar (granulated)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
WET INGREDIENTS
- 1 Tablespoon apple cider vinegar (or white vinegar)
- 5 Tablespoons vegetable oil (or canola oil)
- 1 ½ teaspoons pure vanilla extract
- 1 cup water
APPLE & PECAN
- 1 cup Granny Smith apple, peeled, chopped – 1 medium to large apple (or your favorite baking apple)
- ½ cup pecans, coarsely chopped (or coarsely chopped walnuts)
Instructions
- Preheat oven to 350 degrees F. and then spray an 8″x 8″ baking dish with non-stick cooking spray.
- Mix the dry ingredients (flour, sugar, cinnamon, nutmeg, baking soda, and salt) in a large bowl.
- Next, make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Next, pour water over top and mix well until smooth.
- Finally, fold in the chopped apple and coarsely chopped pecans to the batter, then pour the mixture into the baking dish.
- Bake on the middle rack of the oven for approximately 40–45 minutes. Check the center of cake with a toothpick to make sure it comes out clean. Adjust baking time according to your oven, be sure not to over bake.
- Remove from oven, allow to cool for 15 minutes before serving.
- This cake is best enjoyed warm, served with a scoop of vanilla ice cream and a drizzle of caramel sauce. For a lighter touch, serve plain or dust it with powdered sugar or top it with a dollop of whipped cream. If you prefer a cooler treat, let the cake cool completely and then frost it with your favorite flavor: buttercream, cream cheese, brown sugar, cinnamon, or vanilla.
- Cover tightly and store in the refrigerator up to 4 days.You can reheat a piece of cake in the microwave for a few seconds on high.