Apple Buttermilk Cake

Step 1

Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over low-medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely.

Step 2

Preheat the oven to 325 degrees. Spray and line an 8 or 9 inch pan with cooking spray and parchment paper.

Step 3

In a small bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger and all spice. Set aside.

Step 4

In a large bowl whisk together the browned butter, both sugars, eggs and vanilla until light and fluffy, about 2-3 minutes.

Step 5

Add half of the dry ingredients to the wet ingredients, whisking until combined. Add the buttermilk, followed by the remaining dry ingredients.

Step 6

Using a box grater, grate your apple on the large side. Or you can dice the apple into very small squares if preferred. Fold apples into the cake batter.

Step 7

Pour batter into prepared cake pan and smooth out the top. Sprinkle the top of the cake with cinnamon and sugar.

Step 8

Bake cake for 33-37 minutes, or until the edges pull away from the pan, and have a golden brown edge. The top will develop a hard shell from the cinnamon and sugar, but you can stick a toothpick through if you want to test it that way. Allow to cool before serving.