One drizzly morning last week, I got a wild hare to do some baking. I ended up making a pumpkin pie, pumpkin butter, and a buttermilk spice cake with apples and hazlenuts. I must say, that cake was something else. I started with the Buttermilk Spice Cake recipe in the Betty Crocker Cookbook (vintage 1969 edition) and went from there. Here is the recipe below. I suggest you play around with the spices, different fruit, and other types of nuts.
Autumn Harvest Cake
2 1/2 cups flour
1 cup sugar
3/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp mace
1 1/3 tsp buttermilk
1/2 cup butter
3 eggs
1 large apple
1/2 cup hazlenuts chopped
Heat oven to 350 degrees. Grease an 8″ square baking pan. Mix all ingredients into a stand mixer bowl. Blend 1/2 minute at low speed, scrape down sides, then beat 3 minutes on high. Pour into pan.
Top with apple slices and chopped hazlenuts.
Bake 45 minutes.
Serve with butter and enjoy!
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