Pecan Apple Cake
Cake Ingredients
2 Tablespoons Butter -- melted
1 1/2 Cups Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Freshly Grated Nutmeg
1 1/2 Cups Self Raising Flour
3 Granny Smith Apples (or any similar apple) Peeled and Sliced
1/2 Cup Butter
2 Large Eggs
1/3 Cup Milk
2 Tablespoons Rum
2 Teaspoons Vanilla Extract
2 Tablespoons Finely Chopped Pecans
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons bicarbonate soda
1 1/2 Teaspoons Salt
Directions
1. Preheat the oven to 350F or 180C. Brush the sides of a 8 x 3 1/4-inch springform pan with the melted butter.
2. Mix together 1/2 cup sugar, cinnamon, nutmeg, and 1/4 cup flour and sprinkle evenly over the bottom of the pan.
3. Wrap foil around the outside of the pan to prevent leakage. Starting at the outside edge, arrange a ring of
apple slices in the pan, slightly overlapping and pointing to the center. Fill in the center with another circle of apples,
with some overlap occurring. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.
4. With a wooden spoon or electric mixer, beat the butter and 1 cup sugar. Add eggs, milk, rum and vanilla.
The batter will look curdled. Add 1 1/4 cups flour, the nuts, baking powder, bicarbonate soda and salt, beating
only until the flour is completely incorporated. Pour the batter over the apples and spread evenly.
5. Place the pan on a baking sheet and cook for about70 minutes in the middle of the oven until a toothpick
inserted in the cake comes out clean. Cover with a piece of foil if the top begins to brown too quickly.
6. Let the cake rest in the pan on a rack for 5 minutes, then using a small knife, gently separate the sides of the
cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, remove the pan,
lifting it up carefully.
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