Apples slices with a rich maple glaze create a pinwheel atop a nutmeg-scented buttermilk cake. The cake is also delicious without the glaze. McIntosh, Northern Spy and Cortland apples work equally well in this cake.
Baking Time: 45 to 50 minutes
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) ground nutmeg
- 1/2 tsp (2 mL) each baking soda, salt and ground cinnamon
- 2/3 cup (150 mL) granulated sugar
- 1/3 cup (75 mL) unsalted Ontario Butter, at room temperature
- 2 Ontario Eggs
- 1 tsp (5 mL) vanilla
- 2/3 cup (150 mL) Ontario Buttermilk
- 2 cups (500 mL) thinly sliced Ontario Apples (about 2), unpeeled
- 1/2 cup (125 mL) Ontario Maple Syrup
- 1 tbsp (15 mL) cornstarch
In medium bowl, whisk together flour, baking powder, nutmeg, baking soda, salt and cinnamon.
In large bowl, with an electric mixer, on medium speed, beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs one at a time; beat in vanilla.
With mixer on low speed, alternately beat in flour mixture and buttermilk, making 3 additions of flour mixture and 2 of buttermilk, until blended. Spoon batter into greased 9-inch (23 cm) springform pan; smoothing top. Arrange apples in concentric pattern on top, gently pushing cut side of fruit into batter.
Bake in 350°F (180°C) oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Cool on wire rack.
Meanwhile, in small saucepan, whisk together maple syrup and cornstarch over medium heat until blended; bring to boil, stirring often. Reduce heat to low and cook, stirring frequently, until thickened, about 5 minutes. Brush over hot cake; let cool 5 minutes. Remove sides of pan. Brush sides of cake with glaze. Gently pour remaining glaze over top. Cut into wedges and serve warm or cool. Cake will keep refrigerated for several days.
- Protein: 3 grams
- Fat: 6 grams
- Carbohydrate: 36 grams
- Calories: 212
- Fibre: 1 gram
- Sodium: 210 mg