As promised this morning, I’m ba-ack! It’s today’s second post, to make up for my absence yesterday, and yes, we are having more apples. This recipe is extra-special because it’s the apple cake my mom has been using for years, and she gave me the recipe when I got married.
This cake is very moist and tender, filled with bites of apples and earthy, fall spices. I absolutely love it, 1) because objectively speaking, it’s a great cake that is simple to make and comes together quickly; and 2) I love it in that biased, subjective, nostalgic way we all love childhood favorites and family recipes.
The cake itself is very easy to make, and I think it’s pretty versatile, because of all the ways you could potentially serve it. I can say with some authority that it’s delicious unadorned and just served plain. But you could dust it with some confectioners’ sugar – that would be very pretty and tasty. Or, you could ice it if you wanted, and a simple frosting would not detract from the cake’s flavors. A cinnamon cream cheese would be lovely, or a basic vanilla butter cream would work nicely, I think. I’m betting a glaze would be lovely too. Maybe something with apple cider? Or maybe apple brandy? I have not tried any of those, though I’m definitely getting some ideas for the future; but please let me know what you think if you do!
Anyways, enjoy this one, guys. It’s wonderful and so, so perfect for fall.
2 ½ cups all-purpose flour
1 ½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¾ tsp salt
½ cup plus 1 tbs unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
½ cup buttermilk
3 cups peeled and diced apples (3 medium)
Preheat oven to 350 F. Grease a bundt pan very well, making sure you coat all surfaces.
Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth. Add eggs one at a time, beating well after each addition.
With the mixer on low speed, add half the flour mixture. When that is combined, add all of the buttermilk, beat until just combined, then add the other half of the flour mixture; mix until just combined. Shut off the mixer.
Fold in the apples with a spatula. Spoon the batter into your prepared bundt pan (it will be thick), and then bake about 45 minutes, or until a cake tester inserted into the center comes out clean.
Cool in the pan for about 10 minutes, then carefully invert onto a cooling rack. Serve warm (with ice cream!) or cool to room temperature first.