|2 (8 or 9-inch) cakes or 16 servings
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups finely chopped peeled and cored tart baking
(2 medium apples)
1 1/2 cups finely chopped pecans and/or walnuts (about
Whipped cream, optional
Apple slices or additional whole pecans or waluts, optional
Mint leaves, optional
With butter, lightly grease bottom and sides
of 2 (8 x 1 1/2 or 9 x 1 1/2-inch) round cake pans or 2 (8
x 3 or 9 x 3-inch) springform pans. Line with waxed paper.
Grease again. Dust with flour. Shake out excess flour. Set
aside. Into bowl, sift 3/4 cup flour together with the baking
powder and salt. Set aside.
In large mixer bowl at high speed, beat eggs until thick,
light lemon-yellow in color and tripled in volume, about 5
to 10 minutes. At medium speed, beat in sugar, 2 tablespoons
at a time, until sugar is dissolved. (Rub just a bit of batter
between thumb and forefinger to feel if sugar has dissolved.)
Beat in vanilla. Stir apples and nuts into reserved flour
mixture. Sprinkle over egg mixture. Gently, but thoroughly,
fold flour mixture into egg mixture just until no streaks
remain. Pour batter evenly into prepared pans, about 4 cups
each. Gently smooth tops.
Bake in preheated 325¡ F oven until golden brown, cakes
begin to pull away from sides of pans and cake tester inserted
in centers comes out clean, about 30 to 40 minutes for 9-inch
pans or 35 to 45 minutes for 8-inch pans. Cool on wire racks.
With narrow spatula or knife, loosen cakes from pans. Gently
shake onto racks. Pull off waxed paper. If using round pans,
turn to keep meringues on top. Serve cakes warm or cooled,
with whipped cream, apple slices and mint leaves, if desired.