Some of the things I enjoyed about this recipe:
- the hint of lemon
- the slight crunch of the turbinado sugar topping
- it’s still delicious on day 4
- you can make a design with the apples
I found this recipe here. I just used a different type of apple, and changed the kind of sugar called for.
What you need:
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup turbinado sugar (or 1/2 cup brown sugar and 1/4 cup granulated sugar, which I used)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- zest of 2 large lemons
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup buttermilk (or add 1 tablespoon of white vinegar to milk as a substitute)
- 4 small apples, peeled and cored, cut into 1 & 1/2-cm thick slices (I used Gala apples)
- 2 tablespoons turbinado sugar for sprinkling on top
Butter and then flour (or spray) a 9-inch springform cake pan. Preheat the oven to 350 F.
Using an electric mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until is is light and fluffy again, scraping down the sides of the bowl as needed. Beat in the egg, then the vanilla.
- Combine the flour, baking powder, salt and nutmeg in another bowl, and on low speed mix half of it into the batter.
- Mix in all the buttermilk.
- Mix in the remainder of the dry ingredients.
Pour the batter into the springform pan, spreading it to the edges using a spatula.
- Arrange the apples on top of the batter, pushing them down slightly. Sprinkle the top with some turbinado sugar and a light dusting of nutmeg.
Place the filled springform pan on a baking sheet and bake for 45-55 minutes (mine was done on the early side). When a toothpick is inserted into the cake it should come out with a few crumbs attached.
Allow the cake to cool for a few minutes, then remove the springform ring and allow the cake to cool.
- When the cake has cooled completely you can store it in an airtight container for several days.