Not overly-sweet … great with a cup of coffee or tea. Could substitute toasted almonds for the pecans. Perfect to welcome Autumn!
Preheat oven to 325 degrees Fahrenheit. Grease & flour a Bundt pan.
- 1 cup unsalted butter, softened
- 2 cups sugar
In large bowl, “cream” sugar and butter — which means to stir to combine and incorporate some air so that the result is light and fluffy — either by hand or with electric mixer. I tend to do all mixing by hand because I find that when I use an electric mixer, bits of buttery sugar fly out all over my kitchen counters and walls.
- 4 eggs
Add one at a time, stirring well after each addition
In separate bowl, combine the following by stirring with a fork to break-up any lumps (I don’t usually sift my dry ingredients):
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup almond meal (I buy this at Trader Joe’s)
In separate small bowl, combine:
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup grated apple, grated on the large holes of a box grater. I grated 2 medium-sized peeled sweet-tart apples (like Braeburn, Cortland, Jonagold)
Add 1/2 of dry ingredients to butter-sugar-egg mixture. Stir only enough to combine. Do not over-mix.
Add 1/2 of liquid ingredients. Stir only enough to combine. Do not over-mix.
Repeat, by adding remaining dry ingredients and stirring only enough to combine, and then finishing with liquid ingredients and stirring only enough to combine.
- 1 cup toasted pecan pieces
- 1/2 cup all-purpose flour
Pulse nuts and flour together in food-processor, until pecans are chopped fine. The flour prevents the nuts from turning into “nut-butter” (like peanut butter) in the food processor.
Stir chopped nuts into cake batter, stirring only enough to combine thoroughly. Distribute batter evenly in greased & floured Bundt pan.
Bake at 325 degrees Fahrenheit for approximately 55-60 minutes. After 25 minutes rotate pan 180-degrees, in case there are hot spots in your oven. After 55 minutes check for done-ness by inserting toothpick or wooden skewer to see if it comes out with no liquid / dry crumb. Last test for doneness is that the cake should spring-back when pressed lightly, be slightly browned, and should have pulled away slightly from edges of pan. Bake additional 5 minutes, as needed, until cake is done.