Description

This rustic Southern-style cake combines the tartness of Granny Smith apples with a tender crumb enriched by almond flour and buttermilk. Perfectly spiced and easy to bake in a single dish, it is an ideal dessert for autumn gatherings or family reunions.

Ingredients

6 small Granny Smith apples, peeled and thinly sliced
1 1/3 cups granulated sugar, divided
1/2 teaspoon ground cinnamon, plus more for the batter
12 tablespoons unsalted butter, softened
Large eggs
All-purpose flour
Almond flour
Baking powder
Baking soda
Kosher salt
Buttermilk
Powdered sugar

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Instructions

Preheat your oven to 350°F (175°C) and generously butter a 9-by-13-inch glass baking pan.
In a medium bowl, toss the sliced apples with 1/3 cup of granulated sugar and 1/2 teaspoon of ground cinnamon.
In a large bowl, cream the softened butter with 1 cup of granulated sugar for 3 minutes using a hand mixer until light and fluffy.
Beat in the eggs one at a time, then gradually add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt, and buttermilk on low speed.
Gently fold the batter with a spatula, then layer half of the prepared apple mixture onto the bottom of the buttered pan.
Spread the batter evenly over the apples and arrange the remaining apple slices in decorative rows across the top.
Bake for approximately one hour, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
Let the cake cool slightly on a wire rack before dusting with powdered sugar for serving.

Notes

For the best texture and lift, ensure your butter and eggs are truly at room temperature before mixing. If the apples on top begin to brown too quickly during the long bake time, loosely tent the pan with foil for the last 15 minutes. This cake is quite sturdy and travels well, making it an excellent choice for potlucks or holiday gatherings.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American