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.
Yield: serves 6-8
- 2 eggs
- ½ teaspoon salt
- 1½ cups sugar
- 1 cup peeled, chopped tart cooking apples
- 1 cup coarsely chopped pecans
- 1 teaspoon vanilla
- 4 tablespoons all-purpose flour
- 2½ teaspoons baking powder
- 1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract
Preheat the oven to 325° Fahrenheit. Grease -well!- a 9x9 or 8x12 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.