Recipe by pansies
Another recipe from the same magazine article where I found the No-Bowl Banana-Nut Cake way back in 1987. This one requires a little more work since the apples require peeling and chopping. I haven't tried this particular recipe yet but will since the banana cake was so good and so easy.
Top Review by Cat Hale
I was going to wait to taste until it cooled, but well.. I'm not a patient person. It's tasty, not too sweet as I expected at first. I topped it with some white icing with cinnamon stirred in. I only had to bake mine for 25 minutes in a glass 8x8.
- 2 medium tart apples, peeled cored and coarsely chopped, about 2 cups
- 3⁄4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
- 1⁄4 cup cold strong coffee
- 1⁄4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Directions See How It's Made
- Spread chopped apples in an ungreased 8 or 9 inch square baking pan. Sprinkle with the sugar and let stand 10 minutes to draw out some juice.
- Add flour, cinnamon, baking powder, soda, and salt. Toss together with apples to coat evenly.
- Add remaining ingredients to pan and stir until well blended.
- With a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of the pan into the batter. Even the batter in the pan.
- Bake at 350 F for 45 to 50 minutes or until a pick inserted in the center of the cake comes out clean.
- Cool in the pan on a rack. Serve warm or at room temperature.