Apple Breakfast Cake

A happiest Thanksgiving to you and yours. It’s a great honor and pleasure to share a few words and a recipe with you here each week. As I sit down to write this article, I am near the fireplace watching the flames bounce and pop. One of my children is drawing at the kitchen table, occasionally calling to me to spell out words. I’m sure we’ll be treated to a story at dinner later. The other two are playing with our rambunctious kitten, intermittently squabbling yet remaining together, passing the kitten back and forth lost in their imaginary game. My husband is tending the fire, hopping up to putter around the house, never one to sit for long. Dinner is cooking in the oven, a roast cooked with onions and carrots, lots of garlic and a big glug of red wine. If the meat tastes half as good as the house smells, we’ll be in good shape.

Let me be honest though, my home and life are rarely this idyllic. We have hardships and stress. We worry; sometimes we argue. I think we can all relate that way a little bit. Life can be really hard sometimes. But tonight is a good night, and it seems right on this Thanksgiving holiday to pause a moment in gratitude.

I think even in the chaos and challenging times, when we look around at our surroundings, we can be delighted by the many good things we find. I’m grateful for a warm house and dinner in the oven. For happy children and a family to call my own. For a few moments to jot down a few words, to share the food and connections that bring us to the table over and over again.

And the weekend is just getting started. We have a houseful of guests with a trek up to the mountains planned, football to watch, leftovers to eat and maybe a hike or two to try and balance out all those leftovers.

This week’s recipe is an apple breakfast cake. It’s a quick one-bowl cake that you can swap for any fruit you like. I used Autumn Glory apples, a new varietal growing here in the Yakima Valley. With a firm crunchy texture and a subtle cinnamon flavor, they were the perfect apple to use for this recipe. If you can’t find Autumn Glory apples; honeycrisp, golden delicious or Braeburn all work well too. Perfect for breakfast with a dollop of vanilla Greek yogurt or a drizzle of Copper Pot Carmel sauce never hurt and takes it from breakfast to dessert.

Apple Breakfast Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon ground cardamom

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1/2 cup granulated sugar

• 2 large eggs

• 1 1/2 cups buttermilk

• 1/4 cup unsalted butter, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 1 cup chopped and peeled apple

• 18-20 thinly sliced pieces of apple to top the cake

• Powdered sugar (optional)

Preheat oven to 375 degrees.  Butter and flour a 10-inch cast iron skillet, if you don’t have one, you can use a cake pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, cardamom, cinnamon and nutmeg. Set aside.

In a small bowl, whisk together buttermilk, eggs, and butter.  Whisk in the vanilla and almond extract.

Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined and no lumps remain. Fold the chopped apples into the batter. Spoon batter into the prepared pan.  Arrange the apple slices on top the cake is a single layer.

Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean.  Allow cake to cool to room temperature before slicing to serve. Dust with powdered sugar before serving.

Cake will last, well wrapped in the refrigerator, for up to 3 days.

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