I trust everyone had a wonderful Thanksgiving.
This is a no-fuss cake that is best served warm with this boozy whipped cream. The large grain sugar sprinkled on top before baking forms a delicious crust. It’s quite simple to re-warm a piece for breakfast or to enjoy with a cup of coffee or tea in the afternoon.
Ingredients Preheat oven to 400 degrees.
Butter and flour a 9-inch cake pan. Line the bottom with a piece of parchment paper and butter and flour that, as well.
Combine dry ingredients in a large bowl: flour, baking powder, cinnamon, sugar, and salt.
In a separate bowl mix together the eggs and buttermilk. Whisk in the melted butter. Pour the wet mixture over the dry mixture and stir until just combined. Do not over mix.
Fold in the apples and nuts.
Spoon mixture into the prepared pan, spreading the batter out to the edges.
Sprinkle the large grain sugar over the top.
Bake 20-25 minutes or until just set. Do not over bake.
Remove from oven and let cool for 10 minutes before turning cake out onto a plate. Serve with whipped cream.
Bourbon whipped cream: Add one cup heavy whipping cream and 2 tsp sugar to a large mixing or stand mixture. Beat until soft peaks form (it may take 5-7 minutes). Fold in 3 Tbsp bourbon. Refrigerated whipped cream will last several days.
*Did you notice the dog in the background of that photo?!”
