This delicious apple cake recipe is adapted from a combination of one of my Grandmother’s recipes and the Fanny Farmer Cookbook apple cake. I have added cinnamon chips and buttermilk. I love to use Honeycrisp apples in this recipe. Be sure to leave the apple unpeeled for added texture and nutrition.
Unsalted organic butter 6 TBSP 3/4 stick
white or maple cane sugar 1 c.
large eggs -2
vanilla extract- 1 tsp.
all-purpose flour -1 1/2 c.
baking powder 1 tsp.
baking soda 1 tsp.
kosher salt -1/2 tsp.
cinnamon -1 tsp.
cardamom 1/2 tsp.
fresh,unpeeled apples, cut into/2″ cubes, 2 c. ( about)3 LG.
Hershey’s cinnamon chips, 1 bag, 10. oz
walnut halves 2 c.
buttermilk 1/2 c
for pan coating:
brown sugar 1/4 c
oats,uncooked 1/2 c.
1.Using a stick of butter, rub the bundt
pan until the entire surface is coated lightly
including the center tube. Drop in the
brown sugar and coat the pan, tap out the
excess sugar. Scatter the oats over the
bottom of the pan. Set aside
1.In the bowl of an electric mixer beat the
butter until light and fluffy.
2. add the sugar and beat well.
3. add the eggs, one at a time, beating after
each egg. Add the vanilla.
4. Combine the dry ingredients in a bowl.
Sift them into the butter mixture.
5. beat until well blended, the mixture will
be very stiff.
Add the buttermilk, stir well.
6. add the chopped apple, walnuts and
cinnamon chips. Stir thoroughly to coat
all of the apples.
7.Spoon into the bundt pan, being careful
no to disturb the coating in the pan
8.Bake for 45 minutes, check for
doneness, using a cake pick inserted
into the middle of the bundt. It should
come out with no raw batter on it.
9. remove from the oven and place on a
rack to cool slightly. ( 20 Min)
10. invert the cake onto your serving platter
11. serve with whipped cream/ice cream