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Categories:Viewed: 17 - Published at: 8 years ago
Ingredients
- 3/4 cup coarsely chopped pecans (about 3 ounces)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3 tablespoons yogurt or low-fat buttermilk
- 2 medium Granny Smith applespeeled, cored and cut into 3/4 -inch dice
- Confectioners' sugar, for dusting
Method
- Preheat the oven to 325.
- Butter 6 large or 12 regular-size muffin cups.
- Line the bottoms with wax paper and brush with butter.
- Spread the pecans on a baking sheet and toast for about 8 minutes, or until fragrant.
- Transfer to a plate and let cool.
- In a bowl, sift together the flour, baking soda, cardamom and salt.
- In another bowl, beat the butter until creamy.
- Add the granulated sugar and beat until light and fluffy.
- Beat in the egg and yogurt.
- Stir in the dry ingredients until fully incorporated.
- Fold in the apples and pecans.
- Spoon the batter into the muffin cups and bake for about 40 minutes for large cakes and 30 minutes for regular cakes, or until the apples are tender and a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pan for 5 minutes.
- Invert onto a rack, remove the wax paper, then turn right side up and let cool completely.
- Dust with confectioners' sugar before serving.
