Updated Sep 19, 2017Chatelaine
Granny Smith apple, peeled and grated (about 1/2 cup)
firm red apple, preferably Royal Gala, cut in half and thinly sliced into half moons
whipped cream, optional
- PREHEAT oven to 325F. Insert the base of a 9-in. springform pan lip side down. Lightly spray with oil, then line with parchment.
- WHISK flours with cinnamon, baking powder, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar, applesauce and oil in a large bowl. Stir flour mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top.
- ARRANGE overlapping red apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp of olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
- BAKE in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream, if desired. Keeps well at room temperature for up to 3 days.