Roger and I enjoyed this moist, tender cake topped with chopped apples and sprinkled with a finishing touch of some turbinado sugar and a dusting of cinnamon. As the cake was baking, the aroma of autumn in the form of warm apples and cinnamon permeated the house. I was counting the minutes until it was out of oven.
As we were drinking our tea and eating a warm slice of the apple cake, Roger looked up at me and asked, “You’re not going to bring the rest of the cake to work, are you?” ‘Nuff said!
One year ago: Pumpkin Bread
Apple Cinnamon Buttermilk Cake
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 4 tbl. unsalted butter (1/2 stick), at room temperature
- 2/3 cup sugar
- 1 tsp. vanilla extract
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1 cup peeled and chopped apple (I used a McIntosh but any cooking apple will do.)
- Heaping tablespoon of turbinado sugar
- Extra cinnamon for sprinkling
Preheat oven to 400 F. Spray an 8-inch round cake pan with cooking spray (specifically, the kind with flour in it) or butter and flour the pan. (I used a piece of parchment paper to line the bottom of the pan and then sprayed it with the Baking Pam.)
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 2 minutes. Add the vanilla and egg to the mixer and beat well. With the mixer on low, alternately add the dry ingredients and buttermilk in 3 additions, starting and ending with the dry ingredients (so—dry, buttermilk, dry, buttermilk, dry). Beat only until just combined.
Scrape the batter into the cake pan, smoothing the top with a rubber spatula. Scatter the apple pieces evenly over the top of the cake batter then sprinkle evenly with raw turbinado sugar. Finally, sprinkle lightly with cinnamon.
Bake for 25-30 minutes (mine was done in 25), or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then turn it onto a wire rack to cool.
Roger and I had a slice while the cake was still warm, and it was fabulous. And someone may have decided to go to the supermarket at 10 pm to buy some vanilla ice cream to have with it. The next day we had a slice at room temperature, and it was equally fabulous!
This makes a small 8” round cake which in my opinion provides 6 servings. I think cutting it into 8 servings would make the slices too skimpy.
Source: A recipe from Tracey’s Culinary Adventures