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.
Tia that looks delicious. Sounds like you enjoyed it. Thank you for baking with me this week!
ReplyDeleteI just love apple cakes and I think pairing brown sugar with this fruit is always great. Looks delicious!
ReplyDeleteBrown sugar and granny smith apples are perfect! Kind of like autumn in a cake. :)
ReplyDeleteI love the flavors you used and agree that we'll never know if it improves with age! :)
ReplyDeleteI 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!!
ReplyDeleteWow, that looks really delicious! Great job!!
ReplyDeleteyou are better than I am.....I couldn't wait overnight to cut it up!
ReplyDeleteGlad it was a hit. Good call on no nuts and prunes :)
ReplyDeletea delicious looking cake.. ;o)
ReplyDeleteoooh coffee and apples. sounds interesting. glad you enjoyed!
ReplyDeleteA sure fire hit if it was gone that quick!!
ReplyDeleteYa 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!!!
ReplyDeleteCiao Tia ! I'm sure the coffe was a great idea , I will try it next time !
ReplyDeleteThe addition of coffee is a very cool idea for coffee lovers.
ReplyDeleteSounds and looks perfect to me!!!
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