1/2 cup (115 g) firmly packed light brown sugar
1/2 cup (72 g) all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons (57 g) butter, cut into 1/2-inch cubes, plus more for greasing pan
8 firm-sweet apple slices (see Cook's Note), unpeeled, for garnish
10 2/3 tablespoons (2/3 cup; 151 g) salted butter
2 cups (290 g) all-purpose flour
1/2 cup (115 g) firmly packed light brown sugar
1/2 cup (105 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 large egg, plus 1 egg yolk
1 cup (240 ml) buttermilk
2 medium tender-sweet apples (about 12 ounces total; see Cook's Note), peeled, cored, and cut into 1/2-inch cubes
The texture of this cake should be extremely tender, which is why a tender-sweet apple is important. The apples shouldn't add crunch in the cake as much as little pockets of flavor. The popular supermarket varieties, Fuji and Gala, are a great choice here.
Cooking Channel User
<div>This is utterly delicious! I was looking for a way to use up some buttermilk, and came across this recipe. I had 2 Envy apples, and hoped they fit the author's description of a "tender-sweet" apple...they were wonderful in this cake.</div><div>Thank you for posting; my family enjoyed the finished product, and I look forward to making it again and again!<br /></div>
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