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Apple Cake with Buttermilk Sauce

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Level: Easy

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Description

Apple cider pound cake is topped with simply spiced fresh apples and drizzled with vanilla buttermilk sauce for this easy apple cake.

Ingredients

  • FOR THE APPLE CIDER REDUCTION:
  • 1 cup Apple Cider
  • FOR THE FRESH APPLE TOPPING:
  • 2 cups Diced Apples, Peeled And Cored
  • 3 Tablespoons Granulated Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Cloves
  • 1 Tablespoon Orange Juice
  • FOR THE APPLE CIDER POUND CAKE:
  • ½ cups Unsalted Butter, melted
  • ¾ cups Granulated Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Full-fat Sour Cream
  • 1-¼ cup Cake Flour, Sifted
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • FOR THE BUTTERMILK SAUCE:
  • 6 Tablespoons Unsalted Butter
  • ¾ cups Sugar
  • 2 teaspoons Light Corn Syrup
  • ½ cups Buttermilk, Shaken
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Vanilla Extract

Preparation

For the apple cider reduction:
The first step to making this easy and flavorful apple cake is to to reduce the cider into a concentrated syrup. To make the apple cider reduction, pour well-shaken homemade or store-bought apple cider into a saucepan set over medium high heat. Let it boil and reduce until only 4 to 5 tablespoons of syrupy reduction is left. This may take around 20 minutes. Set it aside to cool while you work on the rest of your apple cake.

For the fresh apple topping:
Preheat oven to 350ºF. Grease an 8-inch spring form pan. Put a parchment round on the bottom of the pan for easy removal.

Have a medium size mixing bowl ready. To make the apples, simply peel and core some apples. Slice and dice into small chunks. Put into the bowl. Sprinkle on granulated sugar, cinnamon, cloves, and fresh orange juice. Toss and leave to macerate while you work on the cake batter.

For the apple cider pound cake:
Use a microwavable mixing bowl. Melt butter in the bowl. Whisk in sugar for a couple of minutes until incorporated. Add eggs, vanilla, and apple cider reduction. Whisk for another minute before adding sour cream.

Finish with flour, baking powder, and salt. I switch to a spatula when I move to adding the dry ingredients in to prevent over-mixing or uneven mixing.

Spoon batter into pan and smooth over the top. Scoop out apples and spread over the top of the batter. Leave behind most the apple juice in the bowl, but don’t worry about draining it all out.

Bake the apple cake for about 1 hour. Check with a toothpick and make sure it is clean before removing from the oven. If it needs more time, give it 5 more minutes before checking it again.

Allow apple cake to cool for 15 minutes in the pan while working on the vanilla buttermilk sauce.

For the buttermilk sauce:
In a small saucepan set over medium low heat, melt butter. Add remaining ingredients except for the vanilla extract. Stir to combine. Allow it to boil and foam for 2 minutes before taking it off heat and adding vanilla extract.

Remove cake from springform pan and place on a rack set over a plate or cookie sheet to catch the delicious drippings. Spoon over some of the buttermilk syrup, about 1/3 cup, while cake is warm. Save the rest to spoon over each piece when serving.

This apple cake is best enjoyed warm, but is so tasty the next day for breakfast as well!

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