Ingredients:
- ½ cup unsalted butter
- 1⅓ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ cup soft brown sugar
- ⅓ cup superfine sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk at room temperature
- 1 crisp apple, such as Granny Smith
- 3 tablespoons sugar mixed with 1 teaspoon cinnamon for the cake’s crust
Cake-Making Process:
- Start by caramelizing the butter in a pan until it’s richly browned and fragrant, then cool it down.
- Preheat your oven to 325°F (163°C). Prepare an 8 or 9-inch cake pan with non-stick spray and a parchment lining.
- Sift the flour, baking powder, salt, and spices into a bowl and set this dry mix aside.
- In a larger bowl, whisk the cooled butter with both sugars, eggs, and vanilla until it becomes light, taking about 2-3 minutes.
- Mix in half of the flour mixture, then the buttermilk, and end with the remaining flour, stirring just until blended.
- Grate the apple using the large holes of a box grater or finely chop it, then fold into the batter.
- Pour the batter into the pan, even out the top, and generously sprinkle with the cinnamon-sugar mixture.
- Bake until the cake has a golden edge and a crispy sugar crust, typically 33-37 minutes. Check doneness with a toothpick if needed.
- Allow the cake to cool in the pan before serving.
Baker’s Notes:
- Browning the butter adds a depth of flavor, but you can use melted butter or oil for convenience.
- Choose a firm apple variety for the best texture. Granny Smith or Honeycrisp apples are excellent for their firmness and tartness.
- Room temperature ingredients are crucial for a smooth batter and even rise.
- Enjoy this cake with a dollop of whipped cream or a scoop of your favorite ice cream for an extra indulgence.
- While grams provide precision for ingredients like flour, the spoon-and-level method is a great alternative when a scale isn’t available.
