Danish Apple Cake

Sometimes the simplest cakes are the ones you come back to again and again. This Danish-style apple cake mixes together in a single bowl and bakes in an 8-inch square pan. That’s it.

Diced apples and chopped pecans make up the bulk of the batter, so every bite has fruit and crunch. A touch of cinnamon ties it together without overwhelming the fresh apple flavor.

It’s not overly sweet, which makes it just as fitting for a weekend breakfast as it is for dessert with a cloud of whipped cream on top.

Kitchen Tips

• Use tart, firm apples like Granny Smith or Braeburn. Soft apples turn to mush during baking.
• The batter is thick and chunky, not pourable. That’s normal. Spread it into the pan with a spatula.
• Check for doneness at 30 minutes. A toothpick in the center should come out clean with just a few moist crumbs.