{.pink lady cake.}

by devourslowly

Speaking of winter, how does a spiced apple cake grab you?  I find Pink Ladies great cooking apples.  Not only is there a slight hint of floral, the apples also hold their shapes very well during the cooking process.  I know because I often torch the food out of sheer carelessness.  This baby here is particularly simple to make.  We made ours after getting home from a grueling work day and before settling into dinner prep.  Just make sure you have a big bowl and a good quality balloon whisk.


2 cups flour

1 TBS baking powder

1/2 cup sugar + 3 TBS extra for topping (grainy is better)

2 Pink Ladies (or any other cooking apple you can get your hands on)

1 1/2 cup buttermilk

2 tsp cinnamon

2 eggs

50g butter

  1. Preheat oven to 160 °C.
  2. Melt butter (or better yet, brown it and strain), cool.
  3. Whisk buttermilk and eggs.
  4. Pour butter into buttermilk mixture and mix to combine.
  5. Combine all dry ingredients into a big bowl (save the 3 TBS sugar for topping).
  6. Whisk in buttermilk mixture – do not over mix.
  7. Core apples and cut into bite size chunks (leaving skin on especially if it is a pretty pink colour!).
  8. Stir apple chunks into cake mixture.
  9. Pour mixture into greased cake pan and scatter extra grainy sugar on top.
  10. Bake bake bake!  I was using a ceramic cake pan so baked the cake for 45 minutes and let it cool before turning out.  Adjust baking time to your cake pan and the quirks of your oven.  If you too are using a ceramic cake pan my suggestion is to take the cake out when it is ever so slightly undercooked.  Ceramic takes longer to heat up than a conventional tin cake pan but it also holds the heat longer – the cake will continue cooking whilst sitting on the bench.  Trust me.