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Ingredients
| buttermilk: 1/2 cup |
| canola oil - for salads, woks and light frying: 3/4 cup |
| water: 1/2 cup |
| light brown sugar (packed): 2 cups |
| eggs: 2 |
| baking powder: 2 tsp |
| ground cinnamon: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| whole apples: 2 |
Cinnamon apple spice cake
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
1. Preheat oven to 350 degrees F. Line two 8x8x2-inch baking pans with parchment paper. Grease and flour the pans; set aside.
2. In mixing bowl whisk buttermilk, oil, brown sugar, eggs, baking powder, cinnamon, baking soda, salt and vanilla until combined. Whisk in flour; stir in apple. Divide evenly between prepared pans.
3. Bake 40 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Invert cake layers from pans onto racks; remove parchment paper. Cool completely on racks.
4. Prepare Fruit Topper. Place one cake layer, flat side up, on serving platter. Spoon on about two-thirds of topper. Top with second cake layer and remaining mixture. Serve immediately. Makes 10 servings.
Fruit Topper: In skillet melt 2 tablespoons unsalted butter over medium heat. Add 4 small apples or firm pears, cored and cut in slices and/or wedges; add 1/4 cup granulated sugar. Cook, stirring occasionally, just until fruit begins to soften, about 8 minutes. Remove from heat.