APPLE CAKE
One 8-inch square cake; about 16 servings
We like to use tart green apples with the peels left on.
Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan and line the bottom with parchment paper.
Whisk together thoroughly in a large bowl, pinching out any lumps in the brown sugar:
- 1 ½ cups (190g) all-purpose flour or 1 cup (125g) all-purpose flour plus ½ cup (65g) whole wheat flour
- 1 cup packed (230g) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon salt
Add and stir together until smooth:
- 1 cup (245g) buttermilk
- ½ cup (105g) vegetable oil
- (2 tablespoons rum or brandy)
- 1 teaspoon vanilla
Stir in:
- 1 cup diced cored apples
- ½ cup chopped toasted walnuts or pecans
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Let the cake cool in the pan on a rack. Serve warm, plain, or cool, unmold, and frost with: