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With apple season in full swing and Thanksgiving around the corner, this recipe is perfect for November.
As the temperatures cool and the leaves turn all of the pretty shades of crimson and burnt sienna, sweater weather is back, and I find myself spending long days in the kitchen preparing homemade meals, canning, pickling and baking.
This week, I set the table and made some of my favorite fall recipes. With all of the amazing apples I found at the grocery store, I decided to make a cognac apple cake. I am not much of a baker since precision in the kitchen is not my strong suit, but this recipe is foul proof. I used gluten free flour but you can use all purpose if you prefer.
Ingredients
- 1 cup Pamela’s gluten free flour
- 3/4 teaspoon ground cardamom
- 3/4teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3 tablespoons cognac
- 1/2 teaspoon vanilla extract
- ? cup well-shaken buttermilk
- 3 medium Honeycrisp apples
- 1 stick unsalted butter, melted
- 1 tablespoon turbinado sugar
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 F. Nestle a piece of parchment paper into an 8- or 9-inch cast iron pan and grease it with butter. In a bowl, whisk together the four, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine. Peel, halve, and core 2 1/2 of of the apples, then cut them into 1/2 inch-thick cubes.
- Reserve the remaining half apple, unpeeled, and cut it into 1/4 inch slices, for the top.
- Add half of the four mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining four mixture and melted butter.
- Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apples slices in a circular pattern on top of the batter. Sprinkle with the turbinado sugar. Bake until the cake turns a deep golden brown and a cake tester
- inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes.
- The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, make sure to dust it with confectioners’ sugar before serving.
