Peggy I from Pantry Revisited chose today's TWD recipe. No prunes nor raisins nor ground up nuts in my version here. Just a pure and simple pairing of brown sugar and granny smiths. The only change I made was to substitute 1/2 cup strong black coffee for 1/2 cup of the buttermilk. This added another layer of flavor and depth and interest.
Dorie says this is better if kept overnight, tightly wrapped so the flavors can ripen. Ours didn't last long enough for that to happen so I'll just have to take her word for it. Check out
Peggy's Blog or
The Book for the recipe.
15 comments:
Tia that looks delicious. Sounds like you enjoyed it. Thank you for baking with me this week!
I just love apple cakes and I think pairing brown sugar with this fruit is always great. Looks delicious!
Brown sugar and granny smith apples are perfect! Kind of like autumn in a cake. :)
I love the flavors you used and agree that we'll never know if it improves with age! :)
I made the all hazelnut version and left out the fruits. Mine stuck to the pan so I decided to frost it and it was excellent. Not the simple tea cake that Dorie created, but still excellent!!
Wow, that looks really delicious! Great job!!
you are better than I am.....I couldn't wait overnight to cut it up!
Glad it was a hit. Good call on no nuts and prunes :)
a delicious looking cake.. ;o)
oooh coffee and apples. sounds interesting. glad you enjoyed!
A sure fire hit if it was gone that quick!!
Ya know.... you wrote on dorie's page just apples, and I said to myself, What! Tia not trying something different? Ya, right...keep reading! Pretty interesting!!!
Ciao Tia ! I'm sure the coffe was a great idea , I will try it next time !
The addition of coffee is a very cool idea for coffee lovers.
Sounds and looks perfect to me!!!
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