Friday, September 21, 2012

Apple Cinnamon Buttermilk Cake

I have a bottle of Kate's Buttermilk and apples in the fridge so I did a search for a recipe with both ingredients, and came upon one of my new favorite apple desserts. You may find it here at Pinch My Salt blog. There are a lot of wonderful things there so look around! 

Apple Cinnamon Buttermilk Cake


1 cup all-purpose flour (I used half whole wheat pastry and half unbleached all-purpose)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1/4 cup unsalted butter (1/2 stick), at room temperature (I used salted)
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg

1/2 cup buttermilk

1 cup peeled and chopped baking apple (I used Honey Crisp)
heaping tablespoon of raw sugar -demerara, turbinado or Sugar in the Raw -(I just used regular sugar)
extra cinnamon for sprinkling
Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.
In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. 
Add vanilla and egg and beat well. 
I just bought this new beater and used it for the first time today. It is great. You can see how it scrapes the sides as it mixes. 


With the mixer set to low speed, beat in 1/3 of the flour mixture.
Add half the buttermilk and continue beating on low speed until incorporated. 
Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk.
Finally beat in the last 1/3 of the flour mixture until just combined.

Scrape batter into the cake pan, smoothing the top with a spatula.
Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar.
Sprinkle lightly with cinnamon.


Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm.
Invert onto a plate.


Serve plain, or with whipped cream and salted caramel sauce. (I used whipped cream)


*You may use a 9-inch cake pan, if you don’t have an 8-inch one. 
The cake will be a bit thinner than it appears in my photos and will bake slightly faster. (I did use the 9-inch; cooked in about 20 minutes, but check occasionally as it bakes)

Yield: 8 servings

This is unbelievably good, and I thank Nicole for letting me post her recipe.

16 comments:

  1. Your kitchen must small heavenly. Happy weekend, Nan

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  2. Some tantalizing apple recipes you've been posting, Nan. I hope to try them sometime soon. Glad you power came back on.

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  3. Mmmmm!!! This sounds and looks super-yummy - I think I'll ask my Mum for some apples from the allotment and get some buttermilk from the supermarket today! Salted caramel sauce? Never tried that, but I imagine it goes very well with this cake.

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    1. I'd not heard of the sauce either. I'm not big on caramel so probably wouldn't try it myself.

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  4. Oh my, that looks delicious!! I love the name of that blog!!

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  5. What a perfect fall recipe! I'll try it just as soon as I get the boxes of peaches on the kitchen counter turned into jam.

    Nan, I always love your header photos, but this one of milkweed pods made me especially nostalgic for New England. I will just have to be happy with my red yucca seed pods here in the desert.

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    1. You know, I bet I've eaten one peach in my life. They just aren't on my radar up here, I guess.
      Might you put up a photo of this red yucca seed pods?

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    2. Nan, here are some photos of what I call "regular" yucca seed pods, taken at White Sands National Monument: http://zeesgowest.blogspot.com/2010/12/yucca-seed-pods.html; and here are some red yucca seed pods, taken at the Mesilla Valley Bosque State Park: http://zeesgowest.blogspot.com/2010/06/bosque-gardens.html.

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    3. Thanks so much!! Pods without the silky stuff. There's a plant we have called Baptisia Australis - it has black, cool pods like your yuccas. I like the red color in the second address. How did it work out in your yard? Thanks again for coming back to show me.

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  6. This looks so good I want to stay up and back it right now for breakfast tomorrow AM (it's after midnite now). I think I'll just give it a go later tho.

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  7. This is autumn food! (I'm in the midst of a holiday season where the festive meals have apples and honey.) Thanks for the recipe - it sounds and looks delicious.

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    1. It sure is. Did you happen to hear or read this NPR piece?

      http://www.npr.org/2011/09/20/140639750/grown-up-apples-and-honey-for-rosh-hashanah

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Now that I am a grandmother, it seems that I am often late in replying to your most-appreciated comments. But I read them as soon as they come in, and I will write as soon as I can. Please do come back and check. I love these blogging conversations. A little addendum - I've just spent quite a long time catching up with dear notes you left me months ago!! I do hope you can get back to read them. And I'm trying to be much more prompt now!

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