Prep 10 mins
Cook 30 mins
The brandy may be omitted if desired, but it just tastes so much better when it is added to the batter, also I like to throw in a few raisins for extra flavor, but not too many, as the cake will take longer to bake, and there is a possibility of the cake batter running over the sides of the pan.
- 1 cup packed dark brown sugar
- 1⁄3 cup cream cheese, softened (low-fat is okay)
- 1⁄4 cup oil
- 1 teaspoon vanilla
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1 cup buttermilk (low-fat is okay)
- 1 cup chopped apple
- 2 tablespoons brandy (optional)
- Set oven to 350 degrees.
- Grease an 8-inch square baking pan.
- In a large bowl, mix together brown sugar, cream cheese, oil and vanilla; beat with an electric mixer at medium speed until well blended (about 3 minutes).
- Add in the eggs, beat well.
- Sift the flour with all dry ingredients (up to and including nutmeg) stir with a whisk to combine well.
- Add the flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; beat well after each addition.
- Stir in the apples and brandy (if using).
- Spoon the mixture into a prepared baking dish.
- Bake for 30 minutes, or until the cake tests done.
- Cool completely on a wire rack.
- Sprinkle with powdered sugar if desired before serving.