Last weekend we were making dinner, and when I was getting things out of the fridge Tracy noticed we had nearly a half gallon of buttermilk left over from a previous recipe. I told her she we had a big bag of apples to use up, and we settled on this recipe for Buttermilk Apple Cake. This recipe is like a combination of so desserts we all love. Like crumb cake, like apple crumble, and yet also like cinnamon pecan rolls. It was gooey apple nut goodness. We will definitely make this again in the future.
Topping Ingredients:
- Brown sugar (regular or Splenda mix)
- Chopped Nuts (pecans are best, walnuts work great as well)
- Cinnamon (about 1/2 tsp)
Main Ingredients:
- Buttermilk (1 c.)
- Peeled and Chopped Apples (1 c., about 2 apples)
- Salt (1/4 tsp)
- Baking soda (1/2 tsp)
- Flour (1.5 c.)
- Vanilla (1 tsp, real or imitation)
- Egg (1, beaten)
- Oil (1/3 c., Canola or your choice)
- Brown Sugar (3/4 c., packed)
Preheat your oven to 325, and grease a 9 inch square pan. Mix the brown sugar, egg, vanilla, and then the brown sugar together in a medium mixing bowl. Combine the baking soda, salt, and flour in a separate small bowl, then add it to the web mixture. Add your apple first, and then the buttermlk – and mix it all together just enough to blend, and spread it out in the pan.
Don’t put it in the oven yet, create the topping first by mixing those 3 ingredients in a bowl, and sprinkle over the batter in the pan. You want to bake this for at least 45 minutes, but ovens and locations vary. So check it at 35 minutes, you’re looking to see if the middle is done (or shaky). Most of you will need 45 minutes, some a little bit more.
This is one of the best ooey, gooey, stick desserts you’ll have!
