Warning: If you are a piece of fruit a bit past your prime you will be turned into a baked good. I do not like wasting food, it really bums me out so overripe bananas become muffins and apples on the counter a bit too long are turned into cake. Baking at home saves money and I’d rather my children eat cake made with butter than store-bought cake made with shortening.
This recipe is the most recent apple cake in my kitchen. My niece, Anna, is absolutely crazy for it. She left my house with the leftover cake and asked her mom if she could eat it for dessert and breakfast. I must say, I like the way the girl thinks.
A classic buttermilk batter is topped with apple slices that have been tossed with cinnamon and sugar. The hint of fresh nutmeg really makes this cake special.
The Mayone clan favors this cake as a snack or as a lunch box upgrade. This apple cake would be ideal as part of a brunch buffet or glammed up for dessert with some vanilla ice cream.
Easy Apple Cake adapted from Two Peas and Their Pod
3/4 cup plus 2 Tbsp flour
2 Tbsp. wheat germ
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
generous pinch of freshly grated nutmeg
4 Tbsp. butter, at room temperature
2/3 cup sugar
1/2 tsp. pure vanilla extract
1 large egg
1/2 cup buttermilk
1 large tart apple, peeled and thinly sliced
2 Tbsp. brown sugar
generous pinch of cinnamon
1 -2 Tbsp. pearl sugar or turbinado sugar
Preheat oven to 375°F with rack in middle. Grease and flour a 8-inch square baking pan. Whisk together flour, wheat germ, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat butter and 2/3 cup sugar with a mixer at medium-high speed until pale and fluffy. Add vanilla and egg, beat until combined. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
In a small bowl combine the apple slices with the brown sugar and extra cinnamon. Stir until apples are coated. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 30-35 minutes. Cool in pan.
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