If you haven’t already figured from Instagram, I’m… uh, kinda excited about this post. I’ve been waiting approximately two weeks to upload it and in the meantime, I’ve had joy bursting out of my ears.
Why? Well, it’s not just any old post about apple cake. It’s a celebration post; a deliciously heartfelt contribution to a virtual Bridal Shower hosted by my blogging friends Kayle, Stef and Stephanie.
You may already be familiar with the gorgeous bride-to-be – it’s the auburn haired, ever-smiling Stephie from Stephie Cooks (read more about how I met Stephie here). She and her fiance Alex are set to get hitched in a few short weeks (April 2015!) so we’re celebrating in the natural way that bloggers do: making food and photographing it. And then eating it, with Stephie and Alex in mind.
The girls above spilled the beans on Stephie’s wedding theme a few weeks ago in preparation for this virtual shower. She and Alex are running with the idea of ‘rustic elegance’, complete with BBQ for dinner and pies for dessert!
In keeping with the ‘rustic’ idea, I decided to discard my initial plan to make individual tarts or decorated cupcakes in Stephie’s honour. Instead, I made one giant country apple cake, complete with chunks of fruit and lashings of double cream.
A comment from Stephie’s mum Julie (@jkswope) on an Instagram post of mine further solidified my decision to use homegrown apples:
Make those little Apple pie cookies that Stephie made. They are so good!
Then, bring some to us. We’ll need them with the frantic wedding planning. #fourweeks
Apple goodies for wedding planning? Okay Momma Swope… I’m onto it!
However, after searching Stephie’s blog for the apple pie cookies, I became sidetracked by this stunning apple cake from a few months ago. Caramel, apples and vanilla bean? Yum. I quickly decided to make my very own apple cake, packed full of organic apples from my own mother’s heaving apple tree. After it baked, I briefly considered the idea of sending it over to the United States but… well, that didn’t seem so sensible.
Yep, I ate it instead.
So, before I stop blabbering and leave you with the recipe, I just have a few short words to share in regards to our amazing bride-to-be:
Stephie, you are brave and beautiful, hilariously creative, heartfelt and loyal. It’s been a privilege to be a friend across-the-seas for the past couple of years. I will be praying for strength, love and blessings to inhabit each step that you and Alex take as a married couple – on your wedding day and afterwards. I can’t wait to see your celebration photos, to drip tears of joy into my keyboard and to cheer you on in your endeavors to come (of which there will be many, I’m sure!).
One day, we will share cake together across a table. But for now, this recipe will have to do.
P.S. I know this is a Bridal Shower but Alex, you’re pretty awesome too. Peat whisky has made us friends for life.
Spiced Apple and Buttermilk Cake
Adapted from A Pinch of Yum
- 1 cup raw caster sugar
- 1/2 cup molasses sugar (substitute dark brown sugar)
- ⅓ cup virgin coconut oil
- 1 large free range egg
- 1 cup buttermilk
- 1 tsp baking powder
- 1 tsp natural vanilla essence
- 2½ cups plain (all-purpose) flour
- 2 cups peeled. diced apples
- 1 apple, peeled and finely sliced to decorate
- ½ cup raw caster sugar
- 1 tsp ground cinnamon
- 1 tbsp butter
Preheat your oven to 160 degrees C (325 degrees f). Grease and line a 20cm diameter round cake tin, then set aside.
In a large bowl, whisk together the sugars, coconut oil, egg, buttermilk and vanilla essence. Sift in the baking powder and plain flour. Stir through the diced apples.
Pour the cake batter into your prepared cake tin. Mix together the caster sugar, cinnamon and butter for the topping. Gently layer over the reserved sliced apples in a circular pattern from the outside to the inside of the cake. Dot over the cinnamon butter mixture.
Gently transfer the cake into the preheated oven. Bake for 45-60 minutes or until risen and pale golden (a skewer inserted into the centre should come out with only a few moist crumbs attached).
Allow to cool in the tin before slicing. Serve warm or at room temperature, dusted with icing sugar and accompanied by a thick dollop of double cream.
Want to visit the rest of the Bridal Shower?
Click on the links below:
- The Cooking Actress: Chocolate Shoofly Pie with Pecan Whole Wheat Crust
- Girl Versus Dough: Mini Meyer Lemon Coconut Scones
- Sarcastic Cooking: Mini Buffalo Blue Cheese Chicken Pot Pies
- The Roasted Root: Sweet Potato Rounds with Guacamole and Bacon
- A Cedar Spoon: Strawberry Mint Mascarpone Crostini with Lemon Honey Drizzle
- Very Culinary: White Chocolate and Raspberry Parfaits
- Rachel Cooks: Broccoli and Bacon Beer Cheese Dip
- Girl in the Little Red Kitchen: Potato Chip Crusted Dulce de Leche Blondies
- Blue Bonnet Baker: Maple Bourbon Balls
- Nutmeg Nanny: Broccoli Bacon Salad
- Seaweed and Sassafras: Ham and Cheese scones
- Stetted: Meyer Lemon Meringue Pie
- All Day I Dream About Food: Chocolate Fudge Crumb Bars