Apple Pecan Cake

Serves 12

1/2 cup (1 stick) unsalted butter, room temperature + more for seasoning pan

1 medium apple

1 cup pecans, toasted and coarsely chopped

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon fine salt (not sea salt)

3/4 cup unsweetened applesauce
1/2 cup low-fat plain or vanilla yogurt

1 1/3 cups granulated sugar
1 teaspoon packed finely grated orange zest
3 large eggs

Confectioner’s/powdered sugar, for dusting

1. Preheat oven to 350°F degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
2. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flours, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
3. Using an electric mixer and large bowl, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to prepared pan and smooth out the top with a spatula.
4. Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan.
5. Optional: Dust with powdered sugar before serving. © Images & content: Cristina A-Moore for TeenieCakes.com.

• Would try this in an 8-inch square pan for a thicker/higher cake (adjust baking time as needed).
• Try adding a teaspoon of cinnamon.
• Used low-fat vanilla yogurt instead of plain.
• Increased pecans to 1 cup.
• Don’t forget to toast the pecans…don’t skip this step as it lends good flavor to the cake.