Prep 0 mins
Cook 40 mins
This is a very simple tasting and versatile apple cake that I came up with while trying to use up some extra sour milk/buttermilk that l had.It doesn't contain any butter or oil ,so it might be good for someone watching their fat content.I would assume that you can use pears too with the same good results.This is our family's kind of cake because it's light and not too sweet.Enjoy!
- 2 medium apples (I used one Granny Smith & one Golden Delicious apple)
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons sour cream (heaping)
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄4 cups buttermilk or 1 1⁄4 cups sour milk
- 1⁄4 cup orange juice (or just use 1/4 cup buttermilk instead)
- 1 teaspoon cinnamon
- 2 1⁄4 cups all-purpose flour
- raisins (optional)
- Preheat the oven to 350 degrees F and lightly grease a 9x13 inch pan.I also line it with parchment paper.
- Now ,thinly slice the apples and soak them in cold water with some lemon juice squeezed in, to prevent discoloration. Set aside.
- Next, whisk the eggs until frothy.Add the sugar and continue whisking until fairly creamy ( or until sugar dissolves and blends in).Add the salt ,cinnamon and baking soda.Then,mix in the sour cream,buttermilk,and orange juice (if using any).
- Gradually, add the flour to the mixture and mix until incorporated (do not overmix).If there are any lumps,mush them with a fork against the sides of the bowl.Gently fold in the raisins at this point,if using any.
- Finally, pour the batter into the greased pan and line the top with the apple slices in any pattern you prefer.
- Bake for 40-45 minute or until tester comes out clean.
- Allow to cool and cut into squares.Serve.
- NOTE: This cake tastes better after it stands for a while.