Apple Tea Cake

This past Sunday, Luke and I had our second cake tasting.  The place we went to completely blew the first bakery out of the water.  At the first place, we had to “order” slices of cake we wanted to try, but at this place, they just brought us a slice of everything.

AWESOME.  Obviously, we didn’t eat all of the cake, but it was fun to try a bunch of different flavors and then choose our favorites.  Luke and I have similar taste in cake, so winners were defined early.

We have two more tastings this coming weekend, and I’ll let you all know what we decide on.

Now on to this cake.  Quite different from wedding cake, but delicious nonetheless.  I made this recipe in order to use up some milk and wasn’t expecting much, but this cake was really something.

Super moist, and I loved the apple cinnamon stripe through the middle.

It’s supposed to be made in a large loaf pan, but I decided to do mini loaves.  Don’t ask me why, it was a very strange whim.  I had already greased my normal loaf pan by the time I changed my mind.  Either way you make it, this cake is bound to please.  It also makes a great breakfast!

Apple Tea Cake

Adapted from Collaborative Curry

Makes 1 standard loaf or 3 mini loaves

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 ½ cups all purpose flour

¼ tsp salt

½ tsp baking powder

¼ tsp baking soda

2 large eggs, plus one egg yolk

¼ tsp lemon zest (optional)

½ cup buttermilk

1 small apple, peeled, cored and sliced thinly lengthwise

1 tsp cinnamon

turbinado sugar for topping (optional)

Preheat oven to 350 degrees F. Grease a loaf pan or mini loaf pans and set aside.

In a small bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.  In a large bowl, beat the butter and sugar until it turns pale and fluffy.  Add the eggs and yolk, one at a time and beat well to mix in.

Add about a third of the flour mixture into this and mix to combine.  Pour in half of the buttermilk and mix well. Repeat until with remaining flour mixture and buttermilk.

Spoon in a third of the batter in the pan.  Layer with half of the apple slices and top with 1/2 tsp of cinnamon.  Pour 1/3 of the batter on top and level with a spatula. Arrange the remaining apple slices, topped with rest of the cinnamon.  (I only did one layer each for the mini loaves.)  Top with the rest of the batter, level it and bake for about 45 minutes or until a tester inserted comes out clean.  Remove cake from the oven and cool for about 5 minutes on a wire rack in the pan.  Invert once the cake is just warm.



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