Name: No-Bowl Fresh Apple-Pecan Cake
Yield: 4 servings
Ingredients: 2 medium tart apples, peeled cored and coarsely chopped, about 2 cups; 34 cup granulated sugar; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 12 teaspoon baking powder; 12 teaspoon baking soda; 14 teaspoon salt; 12 cup chopped pecans; 14 cup cold strong coffee; 14 cup vegetable oil; 1 large egg; 1 teaspoon vanilla

Servings: 4 persons

2 medium tart apples, peeled cored and coarsely chopped, about 2 cups
34 cup granulated sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
12 cup chopped pecans
14 cup cold strong coffee
14 cup vegetable oil
1 large egg
1 teaspoon vanilla

1
Spread chopped apples in an ungreased 8 or 9 inch square baking pan.
2
Sprinkle with the sugar and let stand 10 minutes to draw out some juice.
3
Add flour, cinnamon, baking powder, soda, and salt.
4
Toss together with apples to coat evenly.
5
Add remaining ingredients to pan and stir until well blended.
6
With a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of the pan into the batter.
7
Even the batter in the pan.
8
Bake at 350 F for 45 to 50 minutes or until a pick inserted in the center of the cake comes out clean.
9
Cool in the pan on a rack.
10
Serve warm or at room temperature.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

No-Bowl Fresh Apple-Pecan Cake

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