Easy-As-Pie Apple Cake NYTCooking Melissa Clark 1 cup/125 grams unbleached all-purpose flour, more as needed ¼ tsp. baking soda ¼ tsp. kosher salt 2 oz./57 grams unsalted butter (½ stick), softened 1 cup/200 grams granulated 1 tsp. vanilla extract 1 tsp. ground cinnamon ¼ tsp. freshly grated nutmeg 1 large egg 2 cups diced apples (from about 2 apples) ½ cup/57 grams toasted pecans, chopped (optional) Heat oven to 350o. In a large bowl, whisk together flour, baking soda and salt. In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth. With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts by hand. Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.

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