Buttermilk Apple Buckle
Topping:
- 2 large firm tart apples, peeled and cut into ½ inch thick slices
- 1 ½ tsp ground cinnamon
- 1 T. sugar
- ½ cup brown sugar
- 1/3 cup all purpose flour
- ½ tsp nutmeg
- ½ cup fine chopped pecans (or walnuts)
- 3 T. cold salted butter, cut into small cubes (plus more to grease the pan)
Cake:
- 7 T. salted butter at room temperature
- ¾ cup sugar
- 2 ¼ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher or sea salt
- 1 cup buttermilk
- 1 large egg
Preheat oven: 350°F. Grease baking pan, 9×9.
In bowl: toss apple slices with ½ tsp cinnamon and 1 T. sugar, set aside.
In bowl: add 1 tsp. cinnamon, brown sugar, flour, nutmeg, and pecans, add the cold butter over mixture and cut in with pastry cutter or forks, work into pea size pieces and put in refrigerator until ready to use
Cake:
Using a mixer, cream the butter and sugar until fluffy, 5-8 minutes
In separate bowl: whisk flour, baking powder, baking soda and salt
In another bowl: whisk together the buttermilk and egg
Add 1/3 of the flour mixture to the butter mixture. Mix together and add half of the buttermilk/egg mixture and mix again. Repeat adding another 1/3 of the flour mixture and remaining buttermilk/egg mixture and mix, then add the remaining flour mixture, stir until just combined.
Spread batter into the baking pan (batter will be thick)
Lay apple slices (overlapping slices) over the batter
Sprinkle the crumble topping over all
Bake until the top is golden and toothpick inserted in center comes out clean, 35-45 minutes
Cool on rack a little and serve warm