2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 48

A PPLE-CINNA MON BUCKLE

Recipe by Julie Tanous

MAKES 1 (9-INCH) CAKE

This warmly spiced buckle gives you an excuse to eat cake for breakfast.

STREUSEL

1¼ cups all-purpose flour

½ cup firmly packed dark

brown sugar

½ cup chopped walnuts

1½ teaspoons ground cinnamon

1 teaspoon finely grated

lemon zest

¼ teaspoon fine sea salt

10 tablespoons cold unsalted

butter, cubed

1. Preheat oven to 350°. Butter and flour a 9-inch
   springform pan; line pan with parchment paper.


2. For streusel: In a medium bowl, stir together flour,
   brown sugar, walnuts, cinnamon, zest, and salt.
   Using your hands, work butter into flour mixture
   until large crumbs form. Drizzle with sorghum syrup,
   and stir with a fork until well combined. Refrigerate
   until ready to use.


3. For cake: In a large bowl, beat butter, sugar, and
   zest at medium speed until creamy, 2 to 3 minutes,
   stopping to scrape sides of bowl. Add sorghum
   syrup, and beat until fluffy , 1 to 2 minutes. Add
   eggs, one at a time, beating well after each addition.
   4. In a medium bowl, whisk together flour,
   cinnamon, baking powder, salt, and ginger. In a
   small bowl, whisk together buttermilk and vanilla.
   With mixer on low speed, gradually add flour
   mixture to butter mixture alternately with buttermilk
   mixture, beginning and ending with flour mixture,
   beating just until combined after each addition.
   (Do not overmix.) Fold in apples. Pour batter into
   prepared pan, smoothing top with an offset spatula.
   Sprinkle with streusel, making sure to keep any large
   clumps intact.
   5. Bake until topping is golden and a wooden pick
   inserted in center comes out clean, 1 hour to 1 hour
   and 10 minutes. Let cool completely in pan.

2 tablespoons sorghum syrup

CAKE

1 cup unsalted butter, softened

¼ cup sugar

2 teaspoons finely grated

lemon zest

¾ cup sorghum syrup

3 large eggs, room temperature

2 cups all-purpose flour

1½ teaspoons ground cinnamon

1 teaspoon baking

powder

½ teaspoon fine sea salt

½ teaspoon ground ginger

½ cup whole buttermilk,

room temperature

1 teaspoon vanilla extract

2 small Honeycrisp

apples, peeled, cored,

and cut into ½-inch

pieces (about 1 cup)