This can be served plain, as a coffeecake for breakfast, or with whipped cream for dessert.
1 large tart apple (such as a Granny Smith)
4 T fresh thyme or lemon thyme
1 T lemon juice
2 C flour
3/4 C sugar + 1 T, divided
1-1/2 t baking powder
3/4 t baking soda
3/4 t cinnamon
1/2 t nutmeg
1/4 t salt
1/3 C oil
1/4 C orange juice
1 t vanilla
Preheat oven to 350 F. Coat an 8×8 pan with Pam spray and lightly flour it.
Peel, and core the apple. Cut into 1/2-inch dice and combine with the thyme and lemon juice.
In another bowl, combine the flour, 3/4 C sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs with the oil, orange juice, and vanilla. Add the apple mixture to this. Then add the dry ingredients, stirring to combine. Spread the batter in the pan and sprinkle with 1 T of sugar. Bake for about 30 minutes.
Alternative version — Apple Cake with Mint
I left out the vanilla and cinnamon and substituted fresh spearmint for the thyme. It was absolutely delicious as a light dessert cake, and the leftovers are slated for breakfast.