Apple Buttermilk Cake

We ended up celebrating Thanksgiving with the Dewey family. They always include us in their family events and treat us like we are part of the family. They are the best! We had a great time with everyone.

It was a last minute decision to go, so I had to create something easy to share. I made a salad with apples, dried cranberries, almonds, and feta. I also baked an apple buttermilk cake. I thought it would be a nice addition to all of the traditional holiday pies.

The cake has a buttery, buttermilk base and is topped with apple slices. I used Granny Smith and sprinkled them with cinnamon and brown sugar before baking. It gave the cake a nice sweet crust. The cake has a moist crumb and the apples are nice and tender. This is an easy cake to make and a scoop of vanilla ice cream makes it even better.

The holidays are here! If there are any specific holiday recipes you would like to see in December, just let me know. I am going to start my holiday baking this week. I can't wait!

If you didn't finish your shopping on Black Friday, check out my holiday gift idea post. I hope you find it helpful!

Apple Buttermilk Cake

(Printable Recipe)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

Pinch of fresh nutmeg

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup shaken buttermilk

1 large Granny Smith apple, peeled, and sliced

2 Tablespoons brown sugar

A little bit of extra cinnamon

Turbinado sugar (to sprinkle on top of cake)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla. Add egg and beat until combined.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

In a small bowl combine the apple slices with the brown sugar and extra cinnamon. Stir until apples are coated.

Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with vanilla ice cream if you wish.

If you like this apple buttermilk cake, you might also like:

Plum Nectarine Buttermilk Cake from Two Peas and Their Pod

Salt-Kissed Buttermilk Cake from 101 Cookbooks

Strawberry Buttermilk Cake from Dishing Up Delights

Buttermilk Spice Cake w/Cream Cheese Frosting from One Perfect Bite

Peach Almond Cake from Two Peas and Their Pod

Apple Cinnamon Galette

Less than a week until Thanksgiving! Is everyone ready? I am because we have NO plans. We celebrated early this year, so I am thinking cereal and football..ha! I am sure we will make a tasty meal, but it won't be the traditional turkey feast.

I love pumpkin blondies, cake, muffins, cookies, etc. but I am not a pumpkin pie fan. If you have family members or friends that aren't pumpkin pie crazy, try this easy Apple Cinnamon Galette. The dough can be made 3 days in advance. Just keep it chilling in the refrigerator until you are ready to roll it out. The apple cinnamon filling is also easy to prepare.

A galette is a rustic dessert, so don't worry about it being perfect. Just roll out the dough, brush on a little bit of apple butter, add the apple filling and pinch up the sides. I brushed the dough with an egg wash so it would be nice and golden brown. Serve it warm with a big scoop of vanilla ice cream and your guests will be impressed!

This galette is the perfect, stress-free dessert to your holiday dessert table.If you want to serve a savory galette check out Gaby's balsamic onion galette. It looks amazing!

Apple Cinnamon Galette

(Printable Recipe)

1 cup unbleached all-purpose flour
1 Tablespoon sugar
1/4 teaspoon salt
Zest of ½ lemon
6 Tablespoons, unsalted butter, frozen, cut into 1/2″ pieces
3 1/2 tablespoons ice water

For the apple filling:

3 T apple butter
2 apples (I used Granny Smith), peeled, cored and sliced
Splash of fresh lemon juice
1 tablespoons sugar

1/2 tablespoon brown sugar
½ teaspoon cinnamon
Pinch of nutmeg-I used fresh

Turbinado Sugar
Egg, well beaten

To make the dough:
Add the flour, sugar, salt, and lemon zest to the bowl of a food processor. Pulse the ingredients until they are well combined. Take the butter out of the freezer and cut it into pieces. You want the butter to be very cold. Add the butter pieces to the flour mixture. Pulse a few times, just until you see pea sized chunks. Don't over mix. Slowly add the ice water through the top of the food processor. Pulse until the dough comes together. Again, you don't want to over mix the dough. Add a little bit of water at a time. Remove the dough from the food processor once it has just come together. On the counter, pat the dough into a disk. Wrap the dough in plastic wrap and refrigerate at least for 30 minutes before using. Dough can be made three days in advance.

To make the apple filling:
Combine the sliced apples, lemon juice, sugars, cinnamon, and nutmeg in a medium bowl. Stir until the apples are well coated. Set aside.

Take the dough out of the refrigerator and let it sit for about 10 minutes; so the dough is soft enough to roll out. Roll out the dough on a lightly floured mat or counter, into a 14″ circle, about 1/8″ thick. Try to dust off the excess flour with your hands or pastry brush. Carefully move the dough to a baking sheet that has been lined with parchment paper or a Silpat.

Preheat the oven to 350 degrees.

Brush the center of the tart with the apple butter, using a pastry brush. To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough and pinch/press the edges down a little bit. It doesn’t have to look perfect, galettes are supposed to look rustic.

Sprinkle Turbinado sugar and a little bit of extra cinnamon sugar over the apples. Brush the egg wash over the edges and sprinkle them with turbinado sugar.

Bake the galette for 35-45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to to make sure the galette gets evenly browned.

When the tart is done baking, remove from the oven and slide it onto a cooling rack. Let it cool for 15-20 minutes before cutting. Serve with vanilla ice cream if you wish.

If you like this galette, you might also like:

Peach Galette from Two Peas and Their Pod

Savory Sausage and Fennel Galette from Food Blogga

Rustic Strawberry Galette from Recipe Girl

Apple Galette Kissed by Rosemary from Spinach Tiger

Zucchini Galettes from ChezUs