- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups Granny Smith apples, peeled and chopped into 1/3-inch pieces
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan. Dust the pan with flour, or spray with nonstick baking spray with flour.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, baking soda, and salt; set aside.
In the bowl of an electric mixer, beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat at medium-high speed until well blended and light, about 2 minutes.
Add the vanilla extract, then add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low and add the flour mixture in three additions, alternating it with the buttermilk in two additions and mixing just until blended (flour, buttermilk, flour, buttermilk, flour). Stir in the chopped apples by hand with rubber scraper.
Scrape the batter into the prepared pan and smooth the top. Bake the cake for 25-30 minutes, until it is golden and toothpick inserted into the center of the cake comes out clean. Cool the cake completely in the pan on a wire rack.
Frost the top of the cooled cake with cream cheese frosting (recipe follows). Cut the cake into squares and serve it directly from the pan.
Store in the refrigerator, loosely covered, for up to 3 days. Bring cake up to room temperature before serving.
Cream Cheese Frosting3 oz cream cheese (softened)
¼ cup butter or margarine
1 tsp vanilla
2 cups powdered sugar (sifted)
~Beat cream cheese, butter and vanilla ‘til light and fluffy. Gradually add powd. sugar and beat ‘til smooth. Ice “cooled” cake.