Fresh Apple Cake

This recipe by Eileen White was in The Ellsworth American (Nov. 22, 2008).
– Jeanne

Ingredients

• Butter for pan
• ½ cup pecan halves, chopped
• 3 large eggs
• 1 stick butter, melted and cooled
• 1 teaspoon vanilla
• Grated zest of 1 lime
• 1 cup sugar
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ⅛ teaspoon salt
• 2 medium large tart apples, peeled, cored, chopped

Instructions

Preheat oven to 350° F.

Butter 9-inch round cake pan; sprinkle with nuts, turning until all sides are completely coated.  In a large bowl, whisk eggs, butter, vanilla, lime zest and sugar until smooth.  Add flour, baking soda and salt and blend thoroughly.

Fold in apples and spread batter into the prepared pan.  Bake for 45 minutes, or until tester comes out clean.  Cool in pan for 10 minutes, then turn out onto rack.  Serve warm or at room temperature.   Serves 8.