Apple Cinnamon Buttermilk Cake with Salted Caramel Sauce

Photo courtesy of Pinch My Salt

I found this recipe on the website Pinch My Salt. It was delicious! You must try it with the Salted Caramel Sauce.

Adapted from Gourmet

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup peeled and chopped baking apple (I used granny smith)
heaping tablespoon of raw sugar (demerara, turbinado or Sugar in the Raw)
extra cinnamon for sprinkling

1. Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan*

2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of the flour mixture until just combined.

3. Scrape batter into the cake pan, smoothing the top with a spatula. Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Sprinkle lightly with cinnamon.

4. Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate. Serve plain, or with whipped cream and salted caramel sauce.

Salted Caramel Sauce

INGREDIENTS

• 1 cup granulated sugar
• 4 tablespoons unsalted butter (1/2 stick)
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt

INSTRUCTIONS

1. Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boill. Let boil until amber in color, about 3 minutes.
2. Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate