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 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.