Ingredients
- 2 1/4 cups unbleached white all-purpose flour
- 3/4 cup + 2 Tbsp granulated sugar, divided
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, cool, cubed
- 1 cup Diamond of CA Pecan Halves, chopped
- 1 egg lightly whisked
- 1 1/2 tsp vanilla extract
- 1/3 + 1/2 cup milk, divided
- 3 tart apples, peeled, cored and sliced 1/2-inch thick (about 6 cups)
- 1 tsp ground cinnamon
- powdered sugar to garnish
The Steps
- Preheat oven to 350°F. Butter an 8-inch springform or false-bottom round cake pan; set aside.
- In a large mixing bowl, combine flour, ¾ cup sugar, baking powder and salt. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles bread crumbs. Add pecan pieces and toss to incorporate. Add egg, vanilla extract and ⅓ cup milk. Mix until a biscuit-like dough forms.
- Remove half of the dough and pat into the bottom of the prepared cake pan with dampened fingers. Arrange apples in a decorative pattern over the dough and then sprinkle with ground cinnamon and 1 tablespoon sugar.
- Add ½ cup milk to the remaining dough and mix until it forms a batter. Drizzle the batter over the apples, allowing some of the apples to peek through the top. Sprinkle the top with the remaining 1 tablespoon sugar.
- Bake until the top has just begun to color, the sides are beginning to pull away from the pan and a toothpick inserted in the center comes out clean, about 50 minutes.
- Let cool before removing from the pan. Dust with powdered sugar, then slice and serve.
RECIPE CONTRIBUTED BY PARTNERSHIP WITH BOB'S RED MILL