This cake has pretty much everything I love about fall food in it - Sweet and tart apples, warm spices, earthy rosemary, rich dark molasses, and plump raisins with a hint of brandy. It's just so delicious, and when its baking your kitchen will smell AMAZING. The base of the cake is the same recipe as my Cornmeal Buttermilk Cake I've posted previously. That recipe is super versatile and can be easily adapted with whatever fruit or spices you love. I know raisins can be a polarizing ingredient, some people love them (me) while others can't stand them (my husband). Feel free to leave them out if you hate raisins, but still add a couple tablespoons of brandy to the batter if you want.
Ingredients -
1/2 cup raisins
1/3 cup brandy
1 cup all purpose flour
1/2 cup cormeal
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
2 T fresh rosemary - chopped
1/2 tsp kosher salt
1 1/2 sticks unsalted butter - softened
1 1/3 cups sugar
1 Tbsp molasses
2 eggs
1/2 cup buttermilk - full fat
1 medium apple - diced
2 Tbsp butter for greasing the pan
Combine the raisins and the brandy in a small bowl, heat in the microwave for 30 seconds then set aside so the raisins can soak.
Preheat the oven to 350 degrees. In a small bowl combine the flour, cornmeal, baking powder, spices, rosemary, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add in the molasses and mix well. Add the eggs one at a time mixing after each egg. Alternate adding the buttermilk and dry ingredients each in two additions starting with buttermilk and ending with the dry ingredients. If the batter looks a little broken after adding the buttermilk at first don't worry, it will come together with the dry ingredients. After everything has been incorporated remove the bowl from the mixer. Drain all but 2 Tbsp of the brandy from the raisins. Add the raisins, remaining brandy, and chopped apples to the batter and mix them in by hand with a spatula.
Place 2 T of butter in a 10 inch cast iron skillet or cake pan. Place the skillet in the hot oven and heat for 5-7 minutes so the butter is melted and the pan is hot. Remove the pan from the oven and swirl the melted butter around the pan so the bottom and sides are coated. Scrape the batter into the preheated skillet and smooth it out evenly with a spatula. Bake for 25 - 30 minutes until the top is golden and a toothpick comes out clean. If you are using a regular cake pan and not a skillet start checking the cake at 20 minutes and go from there. Serve with fresh whipped cream or vanilla ice cream.
Комментарии