Here’s a yummy recipe that’s perfect for this time of year… but honestly, it’s delicious at any time!
Original version here.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup peeled and chopped baking apple (I used granny smith)
heaping tablespoon of raw sugar (demerara, turbinado or Sugar in the Raw)
extra cinnamon for sprinkling
1. Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of the flour mixture until just combined.
3. Scrape batter into the cake pan, smoothing the top with a spatula. Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Sprinkle lightly with cinnamon.
4. Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate. Serve plain, or with whipped cream and salted caramel sauce.
*You may use a 9-inch cake pan, if you don’t have an 8-inch one. The cake will be a bit thinner than it appears in my photos and will bake slightly faster.
Have a wonderful Christmas!
Lucy Felthouse is a very busy woman! She writes erotica and erotic romance in a variety of subgenres and pairings, and has over 100 publications to her name, with many more in the pipeline. These include several editions of Best Bondage Erotica, Best Women’s Erotica 2013 and Best Erotic Romance 2014. Another string to her bow is editing, and she has edited and co-edited a number of anthologies, and also edits for a small publishing house. She owns Erotica For All, is book editor for Cliterati, and is one eighth of The Brit Babes. Find out more at http://www.lucyfelthouse.co.uk. Join her on Facebook and Twitter, and subscribe to her newsletter at: http://eepurl.com/gMQb9