This is not a new recipe, it is just a variation in presentation on my Mum’s Apple Layered Cake, made with buttermilk instead of sour cream. It also works well with pears instead of apples, and can be eaten as a dessert cake or just for cake’s sake.
Layered Apple/Pear Buttermilk Cake
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| Serves | 10 |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 20 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Dessert, Lunch Box, Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Warm |
Easy dessert or tea cake with layered apples or pears.
Ingredients
- 3 Large Red or Golden Delicious apples or pears (peeled, cored and thinly sliced)
- 125g butter (softened)
- 3/4 cups castor sugar
- 2 eggs
- 175g cups spelt flour (half wholemeal, 1/2 white)
- 2 teaspoons baking powder
- 1/2 cup buttermilk (or sour cream)
- Extra castor sugar
Directions
| 1. | Preheat the oven to 175°C fan forced. Grease and line a cake or loaf tin. |
| 2. | Sift the flours and baking powder together, adding the husks back in, and put aside. |
| 3. | Using an electric mixer, beat the butter and sugar until light and fluffy. |
| 4. | Beat in the eggs one at a time. Fold in the flour alternatively with the buttermilk. |
| 5. | Spread 1/3 of the cake mixture over the base of the prepared tin then layer 1/3 of the sliced fruit on top. Repeat with another 1/3 of the cake mixture, 1/3 of theslices then the remaining cake mixture. Arrange the rest of the apples/pears over the top and sprinkle with the extra castor sugar. |
| 6. | Bake for 50 minutes. Leave in the pan to cool for a few minutes then turn out onto a wire rack to cool. |
| 7. | Can be eaten warm or cold. |
Note
Low Amines, Low/Moderate Salicylates, Low Glutamates
For a low chemical / Failsafe version use pears. If moderate salicylates are tolerated, apples can be used.
Can be served as a dessert or tea cake. Making this cake in a loaf tin, makes it a great lunch box snack as it can be sliced into squares and frozen.
If you don't have spelt flour use regular flour - 2/3 cup self-raising plus 1/2 cup plain, and leave out the baking powder.
Coming Up Next Time: Butterscotch Muffins
