Turned Up Classic
Without fail, as soon as the weather gets crisp, I get the urge to head upstate on an apple-picking adventure. And, also without fail, I end up with an enormous, overflowing bushel of fruit—way more than my little family could ever eat out of hand! One of my favorite ways to make use of them is this classic French apple cake. I started off making a traditional recipe years ago, but have been experimenting with it pretty much ever since. The result is a moist, bread pudding–like cake—thanks to the addition of buttermilk—that tastes deliciously decadent but not too sweet. Cognac and cardamom add a little something special, but don’t overwhelm the bright, clean apple taste.
Recipe from Cook Beautiful
Photography by Johnny Miller