Tuesday, October 6, 2015

Apple Buttermilk Cake w/ Cardamom & Lemon Zest

I bake an apple cake weekly in the fall.

We picked these apples in September, and they will stay fresh in my refrigerator crisper drawer for quite a while.
I personally love Gala apples, I pick them at a local orchard and they are perfect for eating and baking.

I wash the apples and leave the skins on, but if you are not comfortable w/ that (because of spraying), then peel them.

Here is a delicious fall cake made moist with buttermilk and that special spice, cardamom, that goes so well with apples.

It's a delicious cake, and pretty too! I made this when my mint flowers were still hanging on, but they are long gone.

This recipe uses 2 large apples, sliced thick.

Apple Buttermilk Cake w/ Cardamon & Lemon Zest:

1 cup sugar
1 stick, (8 tbsp) of butter, melted
1 egg
1 tsp vanilla
zest of a lemon

Mix all the wet ingredients together in a big bowl until a nice yellow ribbony batter forms.

To the wet ingredients, add in:

1 1/2 cup flour
2 tsp baking powder
pinch of salt
1/4 tsp of cardamom
1/4 tsp cinnamon
1/2 cup buttermilk

Mix the dry ingredients into the wet and add in the buttermilk last to make a nice batter. Pour into a 9" greased and floured springform pan.

Decorate the top of the batter with thick slices from 2 large apples, pressing the apple slices into the batter in a concentric pattern.

Sprinkle the top with brown sugar and cinnamon.

Bake the cake for 50-55 minutes in a 350F preheated oven.

Let rest 10 minutes in the pan before unmolding to a cooling rack.

Optional: make a glaze with some orange marmalade and a few drops of water.
Brush the glaze on the top of the cake while the cake is still warm, makes it nice and shiny.



mil said...

haven't had breakfast yet so your luscious cake has me drooling.

Anonymous said...


Welcome back!! loving the fall recipes on your blog!!


ciableu said...

This is a great recipe and easy enough even for me! Thanks