Huguenot Torte

¾ cup unsifted all-purpose flour
1½ teaspoons baking powder
Pinch of ground cinnamon
Pinch of salt
1 large egg
½ cup firmly packed light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¾ cup finely chopped peeled and cored apple (about 1 large Golden Delicious or Rome Beauty)
¾ cup finely chopped pecans, black walnuts, or walnuts
1 cup heavy cream, softly whipped with 2 tablespoons confectioners’ (10 X) sugar and 1 teaspoon vanilla extract (topping)

This dish makes a delicious party dessert.

Preheat the oven to 350° F. Coat an 8 × 8 × 2-inch baking pan with nonstick oil-and-flour baking spray and set aside.
Sift the flour, baking powder, cinnamon, and salt onto a piece of wax paper and set aside also.
Beat the egg, two sugars, and vanilla at high speed for about 2 minutes in a small electric mixer bowl or until very thick. By hand mix in the sifted dry ingredients, apples, and pecans.
Scoop the batter into the pan, spreading to the corners, and bake on the middle oven shelf for about 30 minutes or until crusty brown on top.
Remove the torte from the oven and cool in the upright pan on a wire rack for 30 minutes.
To serve, cut into large squares and drift each portion with some of the whipped cream topping.