Apple Cake adapted from Full Moon Suppers on WBUR's Here & Now

This week on WBUR, Here & Now's resident chef Kathy Gunst chose a recipe from Annemarie Ahearn's Full Moon Suppers for her roundup of apple varieties and recipes to make with them. If you're going apple picking this fall, here's a perfect way to turn your haul into a delicious cake!

In the segment, Gunst says: “This extremely simple and satisfying apple cake is adapted from "Full Moon Suppers at Salt Water Farm," by Annemarie Ahearn (Roost Books). Annemarie's recipe is for peach cake, and after a summer of making this cake with peaches, I decided to try sauteing apples with fall spices and a touch of maple syrup and it worked beautifully. I also added buttermilk instead of using all heavy cream for a lighter touch. Serve with whipped cream if you like.”

Apple Cake adapted from Full Moon Suppers at Salt Water Farm

Cake Ingredients

1 cup flour
1/2 cup almond flour
1/2 teaspoon sea salt
2 teaspoons baking powder
9 tablespoons butter, softened at room temperature
3/4 cup sugar
3 large eggs
1/2 cup heavy cream plus 1/4 cup buttermilk

Apples Ingredients

1 tablespoon butter
3 large apples, peeled and cut into 1-inch pieces
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 1/2 tablespoons maple syrup


1 Heat the oven to 375 degrees. Thoroughly grease an 8-inch springform pan with butter and set aside.

2 In a medium bowl combine the flour, almond flour, salt and baking powder. With a stand mixer fitted with the paddle attachment, whip together the butter and sugar until light. Add the eggs one at a time, whipping well. Mix in one-third of the dry ingredients and the cream/buttermilk, scraping the sides of the bowl in between additions.

3 In a large skillet melt the butter over moderate heat. Add the apples, ginger and cinnamon and cook, stirring, for two minutes. Raise the heat to moderately high, add the maple syrup and cook for two minutes, or until bubbling and thickened. Remove and cool.

4 Pour the batter into the prepared cake pan. Place the apples on top, spreading them out evenly. Bake on the middle shelf for one hour or until a toothpick inserted in the center comes out clean. Allow to cool on a rack and serve at room temperature.