Harvest Apple Cake
When it’s fall, it means apples are in season. This inverted harvest apple cake combines perfect autumnal flavors with the last bits of summer in the form of blackberries!
Servings 8 slices
Calories 334kcal
Ingredients
For the cake
- 2 cups diced apples
- ½ cup fresh blackberries
- 1 tsp ground cinnamon
- 2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 ⅓ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 tbsp fresh basil chopped
- 2 tsp baking powder
- ¼ tsp kosher salt
- 2 large eggs lightly beaten
- ½ cup granulated sugar
- ⅔ cup buttermilk
- ⅓ cup olive oil
For the glaze
- ¼ cup maple syrup
- ¾ cup sifted powdered sugar
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
For the cake
- Grease an 8-inch round cake pan. Line the bottom with parchment paper and grease the paper as well.
- Place the apples and blackberries on the bottom of the cake pan. Sprinkle with cinnamon and set aside.
- With an electric mixer or whisk, mix together eggs, granulated sugar, lemon juice, buttermilk, and oil. Mix well.
- Add flour, cornmeal, basil, baking powder, lemon zest, and salt and mix until just combined.
- Pour mixture over the apples and blackberries. Spread evenly around the pan, lightly tapping the pan on the counter to set the batter.
- Bake at 350°F for 30 to 40 minutes until the top is golden brown and a toothpick comes out clean when inserted into the middle of the cake.
- Let cool in the pan for 5 minutes before inverting from the pan. While the cake is cooling, make the glaze.
For the glaze
- Combine the maple syrup, powdered sugar, pumpkin pie spice, and vanilla extract, and drizzle over the entire cake. The glaze can also be reserved and poured over each individual slice of cake.
- Garnish each slice with freshly sliced apples and a few leaves of basil.
Nutrition
Serving: 1slice | Calories: 334kcal
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