The All American Apple Cake
Submitted by ggiles
A dense, cinnamon-spiced apple cake loaded with walnuts and diced apples, soaked in a hot buttermilk sauce that seeps into every crumb. Old-fashioned baking at its finest.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
60 minThis is the kind of apple cake your grandmother would have been proud to pull out of the oven.
Chunky diced apples and chopped walnuts get folded into a stiff, cinnamon-laced batter that bakes up dense and moist with fruit in every bite.
But the real magic happens after baking. You poke holes all over the hot cake with a fork, then spoon a bubbling buttermilk sauce right over the top and let it soak in for an hour.
The result is something between a cake and a pudding, impossibly moist and rich with that tangy buttermilk sweetness.
Kitchen Tips
- Use firm, tart apples like Granny Smith or Braeburn. They hold their shape and won’t turn to mush during baking
- Poke the holes deep and space them evenly so the buttermilk sauce distributes throughout the whole cake
- The buttermilk sauce is optional but honestly, it transforms this from a good cake into a legendary one
- No buttermilk on hand? Mix ¼ cup milk with 2 teaspoons of vinegar and let it sit 5 minutes
Ingredients
Directions
CAKE: Whisk together first four ingredients in a large bowl.
Stir in apples.
Sift in flour, soda, salt and cinnamon gradually, beating until smooth.
Batter will be stiff. Blend in nuts. Bake in greased 8×8×2-inch pan in a 350℉ (180℃) oven for 45 or until done.
If making the buttermilk sauce, punch holes in hot cake with a tong-tined fork, moving tines gently back and forth, making even rows across cake.
Spoon hot buttermilk sauce over hot cake until most of sauce is absorbed.
Let stand at least an hour before serving.
Any extra sauce may be spooned over individual pieces.
BUTTERMILK SAUCE: Combine ingredients in a small saucepan; stir over medium heat until boiling.
Remove from heat.
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