Last weekend, I also made this great apple cake that I found at the excellent food blog 101 Cookbooks. It was really easy, and I think it turned out quite delicious. I also think it looks hot, too (see photo, above). Would you agree, Katy?
I made/would make a few substitutions. I couldn't find large grain sugar, so I just used regular sugar to sprinkle on top. And although I used natural cane sugar as the recipe suggested, I think I would use brown sugar next time for a little more flavor and sweetness. The cake definitely got better throughout the week as the flavors intensified and the cake moistened.
Unfussy Apple Cake Recipe
from 101 Cookbooks
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven