Healthy Recipe Thursday! Apple Cinnamon Buttermilk Cake
With Thanksgiving just around the corner, thoughts of dessert come to mind. My kids don’t like pies so cakes are always a staple at our Thanksgiving. This Apple Cinnamon Buttermilk Cake, courtesy of Nicole at Pinch My Salt, recently caught my eye. Moist, tender, packed with tart apples and cinnamon, it’s easy to prepare and oh, so tasty. What more could you want for a special Thanksgiving dessert along with the traditional pies? Nicole suggests dressing it up with a salted caramel sauce and dollops of whipped cream but I’d be happy with the plainer version.
Check below for a link to a gluten-free alternative. And check Nicole’s blog for more yummy recipes. It’s full of them, including these great-looking Pumpkin Whole Wheat Pancakes.
Apple Cinnamon Buttermilk Cake
Adapted from Gourmet
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup peeled and chopped baking apple (I used granny smith)
Heaping tablespoon of raw sugar (demerara, turbinado or Sugar in the Raw)
Extra cinnamon for sprinkling
1. Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
2. 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. 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.
3. 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.
4. 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.
*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.
For the gluten-free among us, try this wonderful-looking alternative Sour Cream Apple Cake from Karina’s Kitchen.
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