adapted from : Joy of Baking; (delicious & moist)...
3/4 cup chopped walnuts or pecans (75 gm)
454 gm apples (about 3 large Granny Smith - 1 pound)
1-2 tbsp freshly squeezed lemon juice
1 1/2 cup all-purpose flour (195 gm)
3/4 cup granulated white sugar (150 gm)
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
85 gm unsalted butter ; melted and cooled to room temperature (6 tbsp)
2 large eggs
1/2 tsp pure vanilla extract
2 tbsp fresh milk
1/3 cup raisins (50 gm)
Glaze : (optional)
1/3 cup apricot preserves or jam
1. Preheat oven to 350'F/180'C. Butter or spray an 8-inch/20cm square baking pan and line with parchment paper. Set aside.
2. Place the nuts on a baking tray and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven, cool and then coarsely chopped.
3. Peel, core and chop apples into bite-sized pieces. Toss with 1-2 tablespoons of lemon juice.
4. In a bowl, combine the flour, sugar, baking powder, ground cinnamon and salt. Add the melted butter, eggs, vanilla extract and milk and beat until fully incorporated. Fold in the chopped nuts, raisins and chopped apples.
5. Transfer the batter into the prepared pan, smooth the top and bake for about 30-45 minutes or until done. Remove from oven and let cool.
6. While the cake is still warm, prepare the glaze. Place apricot jam or preserves in a small saucepan and warm over medium heat until liquid. Remove from heat and strain through a fine strainer to remove any fruit lumps. Brush/spread the warmed preserves over the apple cake.
7. Serve warm with whipped cream or vanilla ice cream...