Apple Cake

This week's recipe is reflective of my desire for summer humidity and heat to move along and yield to cooler fall temperatures. Apple cake is, apparently, a northern staple of fall and early winter but being in the deep south, I've never heard of it. It seemed interesting so I decided to make it. Much to my chagrin my buttermilk was found to be expired...after I returned from the grocery. I substituted with 1 cup of whole milk and 1 tablespoon of white vinegar. Hopefully I will post reactions tomorrow but have been terribly busy and neglecting my postings.

Aside: Though they don't look it, the pictures were taken before and after baking.

Ingredients

• 2 cups sweet, crisp red apples, cut into 1/4" cubes (peel on)
• 2 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk (or 1 cup milk and 1 tablespoon white vinegar, let sit for a minute or two)
• 1/4 cup (1/2 stick) butter, melted and cooled a bit
• small handful tubrinado

Directions

1. Preheat the oven to 400F degrees, racks in the middle. Butter and flour one tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
2. Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside.
3. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl.
4. In a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
5. Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with the turbinado. Bake for about 15-20 minutes or until cake is just set and a touch golden on top.