This apple cake with buttermilk sauce recipe is super easy. Top with spiced apples, drizzle with the warm sauce and serve! —Sarita Gelner, Waunakee, Wisconsin,
- 1-1/2 cups apple cider or juice
- APPLE TOPPING:
- 2 cups chopped peeled tart apples
- 3 tablespoons sugar
- 1 tablespoon orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup butter, melted
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- BUTTERMILK SAUCE:
- 3/4 cup sugar
- 6 tablespoons butter, cubed
- 1/3 cup buttermilk
- 2 teaspoons light corn syrup
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
image/svg+xml Text Ingredients View Recipe,
In a small saucepan, bring cider a boil; cook until liquid is reduced to about 1/4 cup, 15-20 minutes. Remove from the heat and cool.
Preheat oven to 350°. In a large bowl, combine apples, sugar, orange juice, cinnamon and cloves; toss to coat. For cake batter, in a large bowl, beat butter, sugar, eggs, vanilla and cooled cider reduction until well blended. In another bowl, whisk cake flour, baking powder and salt; add to butter mixture alternately with sour cream, beating after each addition just until combined.
Transfer a greased 8-in. springform pan; place on a baking sheet. Spoon apple mixture over batter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 15 minutes on a wire rack.
For sauce, in a small saucepan combine sugar, butter, buttermilk, corn syrup and baking soda. Cook and stir over medium heat until bubbly, 4-6 minutes. Remove from the heat; stir in vanilla. Pour sauce over warm cake. Serve warm. Refrigerate leftovers.
1 slice: 345 calories, 16g fat (10g saturated fat), 69mg cholesterol, 255mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 3g protein.