Apple Buttermilk Cake
This is a simple apple cake from Maria's site.
I am sure you could use any fruit in this cake. I made this exact cake with raspberries last summer and everyone loved it, but since apples are always plentiful around here, let's go with them.
If you don't have buttermilk, you can make your own by adding a tablespoon of vinegar to 1 cup of milk. Let it sit 15 minutes before using.
FYI: I have been using a springform pan to bake with lately.
Cakes seem to come out of the pan so much easier than my round cake pans.
Apple Buttermilk Cake (adapted from Two Peas in a Pod):
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of fresh nutmeg
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup shaken buttermilk
1 large Granny Smith apple, peeled, and sliced
2 Tablespoons brown sugar
a little bit of extra cinnamon
Turbinado sugar (to sprinkle on top of cake)
Preheat oven to 375°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla. Add egg and 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, about 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with vanilla ice cream if you wish.