Apple Cinnamon Buttermilk Cake

The cookbook in the corner of this picture has some helpful hints for cooking with a wood burning oven. I refer to it often! I guess that says something about my skills...or lack thereof. However, that is one of the things that makes this oven so much fun! You just never know what will happen. Luckily, it is usually not a total disaster. Just bring tin foil if the oven is too hot... bring wine if the oven is not hot enough (no, not to ignite the fire...) The other part that makes this oven so enjoyable, is the community that it builds. Such random fellowship...neighbors walking by... dogs eating the leftover pizza crust...spontaneous July 4th pizza party with visiting extended families....Sunday morning scones...Lake Superior trout packed in salt... Good stuff. Simple stuff.

The following Apple Cake recipe came from my favorite blog, Greens and Chocolate! It is delectably delicious! (Actually, I made three of them to give away! The oven stays hot a long time.... ) I have been on the watch for apple recipes, thinking we would have bushels and bushels of them from our fruitful(?) orchard. Rumor has it though, that Steve will have bees by spring and that should help with pollinating...and as an added perk, we will experience North Shore honey!

Apple Cinnamon Buttermilk Cake

from greensnchocolate.blogspot.com

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

4 T butter (1/2 stick)

2/3 cup sugar

1 tsp vanilla

1 large egg

1/2 cup buttermilk

1 cup chopped and peeled apple

1 heaping tablespoon sugar

extra cinnamon for sprinkling

Mix together dry ingredients and set aside.

Beat butter and sugar until fluffy.

Add egg and vanilla and continue beating.

Alternate adding buttermilk and flour mixture, ending with flour mixture.

Put in 9" cake pan (I used a spring form pan)

Sprinkle chopped apple over mixture.

Sprinkle with heaping tablespoon of sugar, and dust with cinnamon.

Bake at 400 degrees in conventional oven....the brick oven was approximately 450-500. The finished cake had a nice crisp topping, and the inside stayed remarkably moist. It took only 15 minutes (or so! Nothing is exact when dealing with a fire...) Very nummy...especially right out of the oven, but it was even good the next day!