Preheat oven to 350 degrees F
(180 degrees C) and place rack in the center of the oven. Butter or spray with a
non stick cooking spray,
an 8 inch (20 cm) square baking pan and then line with parchment paper or wax
Place the nuts on
a baking sheet and bake for about 8 to 10 minutes or until lightly brown and
fragrant. Remove from oven and cool on a wire rack and then coarsely chop.
Peel, core, and
chop the apples into bite-sized pieces. Toss with 1 - 2 tablespoons of lemon juice.
In the bowl of
your electric mixer (or with a hand mixer), combine the flour, sugar, baking
powder, ground cinnamon, and salt. Add the melted butter, eggs, vanilla
extract, and milk and beat until fully incorporated. Fold in the chopped nuts,
raisins, and chopped apples.
batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 -
45 minutes or until golden brown and a toothpick inserted into the center of the
cake comes out clean. Remove from oven and place on a wire rack to cool.
While the cake is
still warm, prepare the glaze. Place the apricot jam or preserves in a small
saucepan and warm over medium heat until liquid. Remove from heat and strain the
jam through a fine strainer to remove any fruit lumps. Alternatively, place the
apricot jam or preserves in a small bowl and heat in the microwave. Using a
pastry brush, spread the warmed preserves over the apple cake.
Serve warm with softly whipped
cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before
Makes about 9 servings.
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Alford, Jeffrey & Duguid, Naomi. Home Baking.
Artisan. New York: 2003.
Rosen, Michael J. Baking from the Heart. Broadway
Books. New York: 2004.
Slater, Nigel. The Kitchen Diaries. Fourth Estate.