Apple pecan pan cake recipe
Apple Pecan Pan Cake recipe
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|50 g||unsalted butter|
|75 g||pecans, coarsely chopped|
|2 large||dessert apples, peeled, cored and coarsely diced|
|125 g||dark brown sugar|
|1 tsp||ground cinnamon|
|3 large||eggs, beaten|
|1 tsp||baking powder|
|225 g||plain flour|
|icing sugar, to dust|
Preheat oven to Gas Mark 6, 200°C, 400°F.
Use an iron frying pan if you have one, otherwise an oven-safe heavy-based pan to melt 2 tbsp of butter and to toast the pecans until browned. Toss the nuts and keep a close watch as they will burn all too easily. Remove from pan and set aside.
In the same pan, sauté the apples, sugar and cinnamon over a medium-low heat until the very tender, about 6 or 7 minutes. Return the pecans to the pan for another 2 minutes and then add remaining butter. Stir together and remove from heat.
In a bowl combine the eggs, milk, baking powder and flour and whisk until just blended. Pour over the apple mixture and bake until golden brown and risen. Dust with the icing sugar, allow to cool until warm. Divide into four and serve immediately with cream or ice cream.
ca. 30 min
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