2019-10-01_Southern_Lady

89 SOUTHERNLADYMAGAZINE.COM

Maple-Bacon Skillet Apples

MAKES 8 SERVINGS

6 slices thick-cut bacon, chopped

4 large Honeycrisp apples, cored and sliced

½ inch thick

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 cinnamon sticks

½ cup apple juice

1 tablespoon maple syrup

1 teaspoon cornstarch

½ teaspoon ground nutmeg

1. In a 12-inch cast-iron skillet, cook bacon over
   medium heat until crisp, about 10 minutes.
   Remove bacon using a slotted spoon, and let
   drain on paper towels, reserving drippings
   in skillet.


2. Add apples, lemon zest and juice, and
   cinnamon sticks to skillet; cook, stirring
   occasionally, until crisp-tender, about 10 minutes.


3. In a small bowl, whisk together apple juice,
   maple syrup, cornstarch, and nutmeg until
   combined. Stir into apple mixture; cook until
   thickened, about 5 minutes. Stir in bacon just
   before serving.

Buttermilk Spice Cake

with Molasses Buttercream

MAKES 1 (9-INCH) CAKE

1 cup unsalted butter, soft ened

2 cups sugar

4 large eggs

3 cups cake flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon ground nutmeg

½ teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground allspice

1¼ cups whole buttermilk

2 teaspoons vanilla extract

Molasses Buttercream (recipe follows)

Garnish: molasses

1. Preheat oven to 350°. Spray 3 (9-inch) round
   cake pans with baking spray with flour.


2. In a large bowl, beat butter and sugar with
   a mixer at medium speed until fluff y, 3 to
   4 minutes, stopping to scrape sides of bowl.
   Add eggs, one at a time, beating well aft er
   each addition.


3. In a medium bowl, whisk together flour,

baking powder, cinnamon, baking soda, nutmeg,

salt, ginger, cloves, and allspice. 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 aft er each

addition. Divide batter among prepared pans.

4. Bake until a wooden pick inserted in center
   comes out clean, about 25 minutes. Let cool in
   pans for 10 minutes. Remove from pans, and let
   cool completely on wire racks. Spread Molasses
   Buttercream between layers and on top and
   sides of cake. Drizzle with molasses, if desired.
   Store in an airtight container for up to 3 days.

MOLASSES BUTTERCREAM

MAKES 4 CUPS

2 cups unsalted butter, soft ened

4 cups confectioners’ sugar

¼ cup molasses

⅛ teaspoon kosher salt

1. In a large bowl, beat butter with a mixer
   at medium-high speed until creamy, 2 to
   3 minutes. With mixer on medium-low speed,
   gradually add confectioners’ sugar, beating
   just until combined, stopping to scrape sides of
   bowl. With mixer on medium speed, add
   molasses and salt, beating until combined,
   about 1 minute. Use immediately.