Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe, 2010 Joanne Chang
1 cup (140 grams) all-purpose flour
3/4 cup (90 grams) cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 cups (300 grams) granulated sugar
3/4 cup (1½ sticks, 170 grams) unsalted butter, at room temperature
4 cups (450 grams) peeled, cored and chopped apples
1/2 cup (80 grams) raisins (optional--I didn't use them)
1 cup (100 grams) pecan halves, toasted and chopped
confectioners’ sugar, for dusting
Place a rack in the center of the oven and preheat it to 350 degrees. Butter and flour a 10-inch round cake pan.
Sift the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves together into the bowl of a stand mixer (or into a large mixing bowl, if you’re using a hand mixer). Add the granulated sugar and softened butter to the bowl and, using the paddle attachment, beat on medium speed for about one minute until the butter is fully incorporated into the dry ingredient, stopping the mixer several times to scrape the paddle and the sides of the bowl to make sure all the butter is mixed in. Add the eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy.
Using a rubber spatula,fold in the apples, raisins if using and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly.
Bake the cake for about 1 hour and 20 minutes, or until the cake feels firm when you press it in the center and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, the dust the slices with confectioners’ sugar if you feel like it. I did not.
COOKBOOK NOTE: The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to two weeks; thaw overnight at room temperature for serving.