Fresh Apple Cake

A few weeks back I posted a recipe for Whoopie Pies, dubbing the little pie one of my most faithful and trustworthy treats!  Here is one more to add to the "Marvelous Morsels" section of your cookbook... Fresh Apple Cake.  This moist, perfectly sweetened, refreshing apple cake is always a hit at parties.  It kinda sneaks up on people.  I think it is because they expect a simple ol' regular cake,  but find, it is no such thing.  When I took my first bite of this fluffy find my mouth went into a bit of a frenzy.  The green apple bits said to me, "Hello my name is wonderful!"  I devoured the little slice of cake until my plate was crumb empty.  And yes, I went back for more. 

EAT THIS CAKE WHEN IT COMES OUT OF THE OVEN AND YOU WON'T FORGET IT.

A big thank you to Kimberly, from which this recipe came. 

Fresh Apple Cake

2 sticks unsalted butter

2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

Grated zest of 1 medium to large lemon
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1/2 cup buttermilk
2 large, tart firm apple (about 1 pound),
peeled, cored, and cut into1/2-inch dice

Preheat oven to 350 degrees.  Butter a 10-inch springform pan.  In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.  Add eggs, 1 at a time, mixing well after each addition.  Add vanilla and grated lemon zest, and mix well.  Add 1 1/2 cups of the flour, baking powder, baking soda and salt.  Mix until just incorporated.  Add buttermilk, and stir well.  Add the remaining 1 1/2 cups flour and stir to blend.  Add diced apples and stir until blended.  Pour batter into prepared pan, spread it to sides of pan with a rubber spatula.  Batter will be thick.
Bake until cake is golden brown and toothpick or cake tester inserted in middle of cake comes out clean, 50 to 55 minutes.  Let cool.
When cool, remove sides from pan.  Transfer cake to a serving platter.  Cake holds well, tightly wrapped in plastic wrap, for 3 days at room temperature.  it can be frozen, well wrapped, for up to 3 weeks.  Thaw completely at room temperature before serving.

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