Summary: This recipe, from “The First Ladies Cook Book,” appeared in the NY Times in 1965. It was republished in a 2009 Recipe Redux article by Amanda Hesser. It’s absolutely marvelous and very simple to make.
- 2 eggs
- ½ tsp salt
- 1½ c sugar
- 1 c peeled, chopped tart cooking apples
- 1 c coarsely chopped pecans
- 1 tsp vanilla
- 4 T all-purpose flour
- 2½ tsp baking powder
- 1 c whipped cream, barely sweetened and flavored with 1 tsp almond extract
- Preheat the oven to 325°. Grease -well!- a 9×9 or 8×12 baking pan that’s at least 2″ deep, and set aside.
- Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
- Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder, stir to combine, and pour into the prepared baking pan.
- Bake 45-50 minutes, until sunken and crusty. (I had to poke mine down in spots at 45 mins and then cook another 8-10 mins).
- Serve warm with whipped cream.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6