Post by nana on Sept 29, 2022 17:19:15 GMT -5
This was the only cake my dad ever asked for on his birthday. Hard to believe I never posted this on this site! And it’s been some years, too. My dad has now passed, but he made it to 100 1/2 years old, not too shabby. And he did really love this cake. I’m making it again because it was his birthday recently, and I’ve been thinking about him a lot…
Preheat oven to 375
2 cups finely chopped or ground pecans or walnuts
2 good size tart, firm apples
4 whole eggs plus 1 yolk, room temp
1 3/4 cups sugar
3/4 cups flour
Butter 2 nine inch cake pans, line bottoms with parchment paper, then butter again and dust with flour.
Peel and core apples, then chop fine, about 1 3/4 cups total.
Beat eggs and extra yolk until light. Add sugar little by little while continuing beating. When all the sugar has been added, continue beating around 3 minutes until thick and pale lemon colored. Sift flour over eggs and sprinkle with the nuts and apples.
Quickly fold and turn together with a spatula until thoroughly mixed.
Divide between cake pans, bake in preheated oven about 35 minutes, until the edges start to pull away from the pan. Cool on rack, remove from pan carefully, it's a very delicate cake! Put layers together with whipped cream (about one cup heavy cream is usually enough for the inside and top) and garnish with toasted nut halves.
I find if you add a little cornstarch to the whipped cream it stays fluffier so that it won't be soggy the next day, but honestly, this is so good we rarely have cake left for the next day!
Preheat oven to 375
2 cups finely chopped or ground pecans or walnuts
2 good size tart, firm apples
4 whole eggs plus 1 yolk, room temp
1 3/4 cups sugar
3/4 cups flour
Butter 2 nine inch cake pans, line bottoms with parchment paper, then butter again and dust with flour.
Peel and core apples, then chop fine, about 1 3/4 cups total.
Beat eggs and extra yolk until light. Add sugar little by little while continuing beating. When all the sugar has been added, continue beating around 3 minutes until thick and pale lemon colored. Sift flour over eggs and sprinkle with the nuts and apples.
Quickly fold and turn together with a spatula until thoroughly mixed.
Divide between cake pans, bake in preheated oven about 35 minutes, until the edges start to pull away from the pan. Cool on rack, remove from pan carefully, it's a very delicate cake! Put layers together with whipped cream (about one cup heavy cream is usually enough for the inside and top) and garnish with toasted nut halves.
I find if you add a little cornstarch to the whipped cream it stays fluffier so that it won't be soggy the next day, but honestly, this is so good we rarely have cake left for the next day!