Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.
When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.
As I wasn’t in charge of this book, there will be no discussion questions, just recipes.
The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).
The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.
For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.
Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.
Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon, divided
- Pinch of fresh nutmeg
- ½ stick unsalted butter, softened
- 2/3 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup shaken buttermilk
- 1 large Granny Smith apple, peeled, and sliced
- 2 Tablespoons brown sugar
- Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
- Powdered Sugar (optional)
Directions:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
- Beat in vanilla. Add egg and beat until combined.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
- Stir until apples are coated.
- Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
- Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
- Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.
This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.
For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés
For more cake recipes, go to Applesauce Cake
For more dessert recipes, go to Brown Butter Matcha Brownies
For more recipes, go to Dark Chocolate Peppermint Scones
For more tea posts, go to Spill the Tea: Alley Cat Cafe
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