Makes one 10-inch round cake 1 cup (140 grams) unbleached all-purpose flour ¾ cup (90 grams) cake flour 1½ teaspoons baking soda ½ teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground cloves 1 ½ cups (300 grams) granulated sugar ¾ cup (1½ sticks, 170 grams) unsalted butter, at room temperature 2 eggs 4 cups (450 grams) peeled, cored and chopped Granny Smith apples (2 to 3 apples) ½ cup (80 grams) raisins 1 cup (100 grams) pecan halves, toasted and chopped confectioners’ sugar, for dusting

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a 10-inch round cake pan.

In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves.  (Or, sift together into a medium bowl if using a handheld mixer.)  Fix the mixer with the paddle attachment.  Add the granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients.  Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of 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 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 to fill the pan.

Bake 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.

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 2 weeks; thaw overnight at room temperature for serving.

Recipe from Flour by Joanne Chang