Honeycrisp Apple Blondies
1 cup flour, more as needed
¼ tsp baking soda
¼ tsp kosher salt
2 oz butter (1/2 stick), softened
1 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 large egg
2 cups diced Honeycrisp apples (about 2 apples)
½ cup toasted pecans, chopped (optional)
Heat oven to 350ºF. In a large bowl, whisk together flour, baking soda, and salt.
In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon, and nutmeg. Add the egg and mix until smooth.
With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts by hand.
Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.