Shenandoah Apple Pie Cake

I spent the weekend with my Sis at her lovely home that overlooks the Blue Ridge Mountains; cherished times antiquing, walking an arts & craft show, and apple picking at Carter Mountain Orchard.

View of the Blue Ridge Mountains from my Sister's back deck!

The view from Carter Mountain Orchard

Jonagold's were there for the picking!

I came home with bags of apples, that I've already turned into sauce to prepare apple butter today, but I saved out a couple to make a quick cake for my hubby last night.  The weather was perfect even though the leaves aren't quite as brilliant, but it's still a little early.

 Apple trees are deciduous and although there are several regions in our country where apple production is large, this fruit originates in Central Asia, where they have been grown for thousands of years.  Reverend William Braxton brought them to Boston in the 17th century and when we lived in Sudbury, we would pick apples in Bolton...known as the apple capital of Massachusetts.  It's become a ritual in our family; our daughter Erin took her family this past weekend to an orchard.  It's a great adventure and some even have corn mazes, which are really fun.

Apple Pie Cake
4 T (1/2 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
1 cup King Arthur all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. Apple Pie Spice*
1/8 tsp. ground Cardamon
2 cups chopped apples
1/2 cup toasted pecans

*Or mix 1 tsp of ground cinnamon, 1/8 tsp. ground cloves, 1/4 tsp. grated nutmeg, 1/8 tsp. ginger.

 Preheat oven to 350F-degrees.  Butter a pie dish and set aside.  
In a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the egg and beat until combined, scraping down the sides of the bowl as needed with a rubber spatula.   Add the vanilla extract and mix again.

Add the dry ingredients and mix on low just to combine.  Don't worry the batter is stiff.  Add the apples and pecans and mix again.  Spread batter into the prepared pie dish.  Smooth top and bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out cleanly.

You could glaze this cake, but it was delicious with just a dusting of confectioners' sugar (icing sugar).  Enjoy!