Unfussy Apple Cake Recipe
A deliciously unfussy and relatively healthy apple cake recipe. Red-skinned apples punctuate a buttermilk batter and a final sprinkling of sugar before baking lends a nice top crust.
I love this apple cake - here's how it came into being. I accumulated seven different kinds of apples over the past ten days or so. Not really on purpose (election anxiety?), but it happened regardless. There are Rome Beauties in the crisper, Honeycrisps in the refrigerator, Fujis in a bowl on my kitchen island, Braeburns and Galas still in a grocery bag on the counter, and a mix of three tiny heirlooms that found their way into my purse. Time to make an apple cake. Nothing fancy, I used my standard buttermilk cake batter (which I love, and find endlessly adaptable), plenty of hot and spicy cinnamon, and the apples? I decided the sweet, juicy Fujis would take the stage as the signature ingredient. Their rosy skins ended up dotting the cake like confetti, and they bring a sweetness to the cake that allowed me to keep the sugar elsewhere in the batter to a minimum.
I used a vibrant, spicy Saigon cinnamon in my cake (also known as Vietnamese cinnamon). Have you tried it? It has fun notes of red-hot candy, and a more complex, less woody scent than the cinnamon many of you are used to. If you come across any from a good spice vendor, be sure to pick some up. Not to worry if you can't track it down, the cinnamon you typically use for baking will work here as well. I bought mine at the Farmers' Market (Marin) from Kathy and Bill - who some of you might remember I visited last year. Kathy showed me how to make her pumpkin pie spice blend, which I then used in last year's pumpkin pie recipe.
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Unfussy Apple Cake Recipe
A big, floppy dollop of boozy, slightly sweet whipped cream takes this cake over the top. Wanting to keep this cake simple, I also had to restrain myself from adding any extra ingredients although I had a block of quince paste (membrillo) that would have been nice cut into tiny cubes and mixed into the batter, or caramel cut into little cubes, or toasted walnut or pecans, or, or, or.....I used a huge, flaked Japanese sugar on top of this cake (you can see it in the photo), but any big-grain sugar will help lend a nice crunchy, sweet, sugar crust. If you don't have whole wheat pastry flour, unbleached all-purpose flour will work as a more conventional substitute.
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven.
Serves about 12.
Comments are closed.
Apologies, comments are closed.
Comments
This is what I’m going to be making this year to take to my parents for Thanksgiving. Thanks for such an awesome recipe!
Hi Heidi,
I made this Gluten Free by substituting 2 1/4 c of Pamelas Baking Mix, 1/4 c Teff flour, a tad less baking powder and salt since the Pamelas includes both and used sucanat for the sugar in the cake and demerara sugar on top. I also used Crispin apples and a tad more than 2 cups. The cake came out wonderful! Moist and full of apples. Thanks Heidi for a great and convertible recipe!
I made this today. Instead of the butter, I made a subsitution of 4 tablespoons of no sugar added apple sauce and 1 1/2 tablespoons of walnut oil. I also added more cinnamon, as my husband and I like more. I added a splash of vanilla extract and maple extract. I also sprinkled a little bit of rolled oats on top. It came out great! Very yummy and moist. It was quite dense. Loved it! I’m making another one on Tuesday with the left over buttermilk. I’m also making one for my in-laws for Thanksgiving. Thanks, Heidi for the great recipe!
I just made this for my kids to take for snack to school instead of the usual granola bars! I used egg replacer due to allergies, and used agave instead of Muscadavo sugar then added extra cinnamon and some clove. This turned out great! Jonagold was the apple at hand and it held up great. I had fresh ground wheat flour which is more coarse than pastry flour, but I think the texture and moisture is just great. Next time I’ll be more generous with the raw sugar on top…the crunch is great. Thanks for this post, it’s a great fall recipe. Makes me want to jump in leaves!
Regular baking powder does have a strong overtone. Too bad because the cake’s very nice.
Vietnamese cinnamon can be found at King Arthur Flour: http://www.kingarthurflour.com/shop/detail.jsp?id=1496
It is a great resource for baking supplies.
Hi I made this yesterday with regular flour, regular spices, etc. The texture and moistness are GREAT. The only thing I would change would be to bump up the cups of apples – I found a lot of bites in my cake without apple. Try 3 cups or 2.5 instead of just 2 (then you don’t end up with a half apple unused). I used 2 large Empires from NY.
what a great cake! Made it two days ago and it’s almost all gone! and we’re only two at home…
I used half regular flour, half rye, turns out a bit heavier, but still yummy. My apples pieces are bigger than yours, mine came out gooey, I like it, but is that how it’s supposed to be? cranberries worked well for me as well. I used a loaf pan, I like big pieces.
This recipe is definitly going into the “keeper” box!
Very moist and delicious! I love how the less-sweet cake really brings out the natural sweetness of the apples. I used nonfat yogurt instead of buttermilk, and it worked great.
Thanks, Heidi, for changing the way I think about baking!
Thanks for another wonderful recipe.
I also want to issue a word of warning to anyone baking cakes while traveling in Germany: it turns out that Dinkel Vollkornmehl means SPELT flour! I discovered this upon tasting the batter and finding it much more bitter than I was expecting. Thankfully, the cake turned out quite good in spite of this little mix-up; however, I anticipate it would be quite a bit less breadlike in flavor with a wheat flour. Next time!
Thanks again,
-j
Great recipe! I accidently added more than 2 cups of apples but it came out great. I also substituted whole wheat flour for the pastry flour and brown sugar splenda for the muscavado because I had those ingredients on hand. I already had two pieces and I’ll definitely make this again. thanks!
heidi, this recipe is incredible!!!!
i just made it, photographed it and blogged about it, haha!
http://makingfoodeatingfood.wordpress.com/2008/11/08/awesome-apple-cake/
thanks so much. YUM. cheers! ~chanelle
This was awesome. I threw in 1/2 cup of almond meal in place of some of the flour and poured the batter into muffin cups. They’re delicious. Thanks!
Just made this and added a little finely chopped ginger. It just might be breakfast!
Thank so much for this recipe Heidi, its the perfect cake to make as the weather is getting colder (and will make the whole house smell lovely). Pairing it with a nice cup of tea will make a wonderful weekend breakfast.
Great looking recipe. I’ve gotten a lot of apples from the local orchards lately, so this looks like a recipe to try.
Salpy Kabaklian, I just made this cake in an 8 inch square pan and it turned out great. I baked it for the full 25 minutes, since at 20 it was still a bit soupy.
And Heidi, even though I love sweets in pretty much any form, I especially love the way you play with this not-too-sweet buttermilk batter. It makes for a super weekend breakfast treat, too!
Love the site and the recipes!
My favorite apple is the Stayman for its wonderful balance of tart and sweet. It is also crisp. The only problem is the difficulty of finding it as it is in limited supply. Am I the only fan of this apple?
On the topic of fruit… Heidi… I would love to see you do something with my second favorite fruit… the POMELLO! (Second only to the mango- the fruit I think angels probably eat in heaven.)
Perfect timing! I just brought back a lot of apples from the mountains and need to use them before they get shriveled or mealy!
Oh, this is cool! Assuming my buttermilk is still good (I had to buy a whole quart of it a while back just to use a 1/3rd of a cup), I’m going to have to use it on this! 🙂
How about a round 9″ pan? Would that work? Or an 8″ square?
For any one in the Ireland/UK. When I looked for Saigon Cinnamon I couldn’t find any until my local Asian supermarket said that Dalchini Cinnamon would be the nearest to it, It has the same Red-hot candy undertones that Hedi described and as my cake is in the oven I can’t tell how’s turned ut just yet 🙂
Hi, this cake was a hit at my office..! :)although I still have to work at making it look as good as you do!
I did this in my miniscule postage-stamp size of a kitchen in Kosovo (using my very erratic and unevenly heating oven). If I can make this recipe under my limited conditions, it can be done anywhere. I added wheat bran and chopped figs (and substituted liquid yogurt for the buttermilk and added a bit more of the yogurt to even out the bran addition) and it turned out great. Instead of the boozy whipped cream, I topped it with mascarpone cheese…yum.
Recipe looks awesome! Actually have Saigon cinnamon and Muscovado sugar on hand-
Gonna have to give it a try-
Check out my blog on rural prairie life in the middle of nowhere-
Recipes will go up there too sometimes-
http://www.prairieranch.blogspot.com
Hi Heidi,
Apples are everywhere, aren’t they? Here, they’ve almost all peaked and are now being stored in basements and fridges, much like your hodge-podge of apples. I used some to top a chocolate clafoutis recently–also excellent.
I made your buttermilk cake recipe as per the instructions in the summer, but found it to be very dry. I was not using aluminum-free baking powder, and know that aluminum is a common anti-moisture/anti-caking agent used commercially, but still am not convinced that it would be the answer. Have you had anyone else report that the cake was dry? The theory is appealing to me–no-fuss, indeed! I didn’t mind its very light sweetness, but I had reports from other eaters that it was pretty bread-like to them, not what I was going for. Any ideas, beyond sweetening? I’m thinking sweetened applesauce would be a boost.
Oops! I misread 3 tablespoons as 3 cups! I can make it as-is… yay! Thanks Heidi!
Wow I love this. I tried to make a couple different apple muffins this season but none of them turned out quite right! I wish we still had some apples left for me to try this one.
I’m so excited about that cinnamon. My favorite spice by far…!
Hi Heidi,
I have been following your blog for some time and love all the recipes, but haven’t posted anything until now.
This cake looks GREAT, but I am on a pretty sugar-restrictive diet and can have very little sugar per day (less than 15 grams). Do you have any ideas on how to use a lot less sugar for this cake?
By my calculations, the recipe uses 3.5 cups of sugar which amounts to 750 grams. At 12 servings, this is 62.5 grams per serving. At 24 very small servings, this is 31.25 grams of sugar, which would be almost the RDA on sugar which is 40 grams. I know this is pretty detailed, but that’s how closely I have to watch my sugar intake. Do you think the cake would still be good if i only used 1/3 of the sugar called for? Thanks!
HS: Hi Stefka, How do you come up with 3.5 cups of sugar? Hmm. Not sure what you are referring to.
Oh yeah! I could totally get with this and I have a bunch of apples just begging to be used in the fridge. I think I know what I will be baking tomorrow, thanks!
It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on http://www.cake-world.blogspot.com , I hope the article on my blog will be usefull for you… and we can share each other. thank you… 😉
Just what I needed to use up my apples! I bet this would be good with oat flour subbed for some of the whole wheat pastry flour.
I don’t know — maybe this really doesn’t turn out as well with all purpose flour, or maybe I’m jinxed, as I made this following the recipe exactly except for swapping AP flour for the whole wheat pastry flour… It was just not sweet enough to even really be tasty (and this is from someone who doesn’t need her deserts very sweet), came out way too dense despite the 1 Tbs of baking powder, with a slightly bready consistency… Sigh…
I baked this cake last night and used plain yogurt instead of buttermilk. I added a swirl of honey in the batter. It turned out absolutely delightful and is GONE this morning due to sneaky midnight snacks by the kids and husband.
I used 1 cup plain yogurt and 3 tbls. honey
Mmmm… Thanks Heidi!
Fuji’s have become my go to when making apple pie – they hold their shape remarkably well, and are always so sweet.
Love your cake though!
I know this is lame but i’m on a diet and i am craving cake! how should i go about making this sans butter? can i use more buttermilk/yogurt?
Any suggestions on leaning up some baked goodies are welcome. Now i just have to limit myself to one slice…. =)
AS: Heidi can correct me; but I was taught by my grandma and mom these buttermilk substitutes – they’re both fairly easy, and I’d expect either would work for this recipe:
1) Freshly soured milk: For one cup of soured milk, get out a 1 cup measuring cup. Put 1 tablespoon of lemon juice or white vinegar in the cup. Add enough milk to fill the cup up to the 1-cup line. Let this mixture stand for five minutes, and you should be good to go.
2) If you mix plain yogurt and milk in a 1:1 proportion, that should work too. (i.e. 1/2 cup yogurt, 1/2 cup of milk).
Good luck!
Oh, yumm. I am going to try it as written,because it looks wonderful. Then thinking about trying a variation and grinding some chai spices; star anise, cardamom, black pepper, the Saigon cinnamon, and ginger!
For an “unfussy” cake, you sure use a lot of “fussy” ingredients. What would you suggest for those of us who, for whatever reason, don’t stock whole wheat pastry flour, aluminum-free baking powder, fine grain sea salt, etc?
HS: all-purpose flour, baking powder, salt.
Perfect timing! I have a bag of Jonamacs and some unidentified apples from my CSA that seem to be not my favorite texture for eating out of hand. Hrm… I don’t think I have room in my fridge for another container of flour though. I might try half white/half wheat flour.
I find recipes that contain buttermilk often translate well when substituting gluten-free flours for gluten-containing ones. I use Bette Hagman’s wheat-flour substitute of brown rice flour/potato starch/tapioca flour/xantham as a direct 1 cup flour mix = 1 cup wheat-based flour substitute and am continually surprised how well my baking turns out! I’m definitely going to try this recipe.
This looks so delicious and rustic! The idea of chopped caramels and toasted pecans added sounds over the top, will make for the in-laws this weekend. Thank you!
how do you make buttermilk? i live in a place where it isnt freely available in a store.
mmmm looks very good.I am going to try it with guavas.They are in season here.Thanks!
something about this recipe said buckwheat to me, so when i made it tonight i used one third buckwheat flour, one third white and one third whole wheat. it was fantastic. not too sweet, nutty and yummy.
Oh man, I just made this cake and it is absolutely amazing. I did add a pinch of nutmeg and sprinkled about a quarter cup of walnuts on the top along with the sugar. It was perfect. Thanks for the recipe.
That looks great, I love apple cakes and pies! I normally use Granny Smith’s, but lately I’ve been eating a lot of Fuji’s, as they are a lot sweeter and tastier, so excellent choice for your recipe!
Hi, I am Tennen-Perman,E-mail from Japan.
I visited your site sometimes so far.
You have a cool site.
I linked your site in my blog.
I administer a blog talking about cooking.
Please link to my site in your ones if you like it.
http://impact-cook.blogspot.com/
thank you!
I made this cake, but I did add my own little spices. I used nutmeg, black pepper, a tiny bit of ground clove, a smidge of chili powder and pinch of anise. I think I sprinkled some garam masala for good measure, too.
I added a bit of walnuts and raisins too because that’s what my family likes. Even though the cake is not supposed to be too sweet, I knew that wouldn’t fly, so I whipped up a batch of caramel from your caramel apple recipe to sprinkle on top.
Oh. My. God. This cake was so delicious! My family is not into my “alternative” recipes all the time, but they loved this! Both my parents begged me to save them some for tomorrow to go with their tea/coffee.
This is another hit! Thanks so much, Heidi.
Sounds fantastic Elaine – I love your spicy caramel tweaks. Glad it turned out 🙂 -h
I just baked it off and the baking powder flavor did come out a little strong for me. I’ll try 1 teaspoon, if I make it again. Perhaps I’m just more sensitive to the baking powder flavor. Any thoughts?
HS: Hi Bonnie, before you reduce the amount – check to see if you are using aluminum free baking powder. I’m not getting any pronounce b.p. flavor on this end and I make the cake all the time. Let me know if this helps. -h
I’ve been enjoying reading your blog. Come check out your Kreativ Blogger {Award}!
The dark muscovado sugar I use is sort of moist and clumpy – it’s nearly impossible to sift. I just made this cake and I had to mix the sugar in with the liquid ingredients. It’s in the oven now so we’ll see how that worked out. I was wondering though, since the sugar is somewhat sticky, should the half cup be packed or loose?
HS: Thanks TR, my sifter must have bigger holes – I just updated the recipe to call for lump-free sugar. My Muscavo always has boulder sized clumps in it, that’s what I was hoping people would avoid.
The cake sounds absolutely delicious. I love the use of Saigon Cinnamon. I am sure it is a great compliment to the Fujis. I can’t wait to make this for my next party or when I just want to indulge in something delicious.
I thought 1 tbsp of baking powder seemed like a bit much to me. And was worried it might be a typo. I’m glad to have been able to read through everyones comments. And no one said that. Lots more experience out there than what I have. I’m new to baking with wheat flour. Do you need more leaving with heavier flour? That would make sense, just never thought about it before.
HS: Hi Bonnie, 1 tablespoon is correct.
I think I’m going to attempt this for thanksgiving, it looks great!
Christine asked about where to get Saigon cinnamon in the East Bay. Lhasa Karnak on Telegraph and Dwight in Berkeley has some that is delicious. 2482 Telegraph Ave. It is an amazing, family and locally run herb and spice store. Enjoy!
HS: Thanks Charlotte!
This is so easy and dee-lish! I just tried it with a macoun, a gala and a granny smith… in mini muffin tins… bake time still about 20 min. It’ll be perfect for holiday parties…
This cake also works well if you use a healthy oil instead of the butter. I’m partial to macadamia nut oil.
Better for the cholesterol 🙂
Any thoughts on how a gluten-free version might fare here?
Looks yummy! Heidi, what booze do you recommend for that boozy dollop of whipped cream?
Heidi,
This looks insanely fantastic! You always have a way of taking simple ingredients and making something that looks gourmet. I especially like that this recipe is different than the typical apple crumble or upside-down cake, that I would think of. Can’t wait to try this out.
PS Side note: I just purchased a Canon Rebel XSi, and am excited to start using it in hopes that my food pics will come out half as gorgeous as yours!
Sheila
http://www.livewell360.com
Oh my heavens, does that look GOOD?! I’ve always used my Great-Grandma Susie’s apple cake recipe…I think it consists of flour, baking soda, oil and apples. Yup – that’s pretty much it. Oh, and loads of sugar. It’s a HEAVY cake, but it keeps for ages on the sideboard, which is what she needed it for.
Just a note on Cinnamon – I recently picked up some Saigon Cinnamon at Costco for about $3.50 for a good big bottle. (Not the HUGE costco size bottles, but still much larger than what you can find on the grocery shelves.) I’m so excited to try it out!
This looks fantastic. I have a bunch of accumulated apples too.
I was thinking apple pie today as I too have been collecting apples. To celebrate a time for change- I am making this apple cake today to share with neighbors. On a side- I have been dehydrating apples like crazy all fall- what a great snack!
This is beautiful. I am however, even more impressed that you found it in yourself to cook around election night. I didn’t eat all day yesterday because my nerves were shot.
This looks great and will be perfect for my pre-Thanksgiving Celebration!
I love your site and this will be my first recipe to try!
This will be perfect for my Thanksgiving Celebration! I haven’t made one of your recpies yet but I am a huge fan of your site.
This will be perfect for my Thanksgiving Celebration! I haven’t made one of your recpies yet but I am a huge fan of your site.
What a fabulous apple cake! I’ve really been into all the amazing fall recipes and this one will be joining my “to-make” list!
This looks DELISH! Do you think fresh cranberries would turn it to mush? I was powerless against a mountain of them at my local grocery and am now the proud owner of four bags.
the perfect fall cake. was it moist enough? this recipe is almost identical to the apple cake i make for rosh hashanah each year, right down to the buttermilk, but mine has twice as much fat (half oil, half butter) and only 2 c. flour. I also put a mix of brown sugar, butter, oats, and cinnamon on top, which seems to seal in some moisture. I usually make it with tart apples, so no lemon juice required. tried cutting down the fat one year, but having less fat in the crumb of the cake seemed to make for a soggier cake the next day, as moisture from the apple chunks seeped into the dry cake.
I’ve been on an apple-cake-making binge and will try yours next! Do you know of a good place to find Saigon cinnamon in the East Bay or SF?
Hello Heidi, Thank you for this lovely recipe. We will be using Jonagold’s today 🙂 Have a beautiful day 🙂
Thanks for the recipe. Sounds terrific!
A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/
Cheers.
John
Where do I get whole wheat pastry flour? I’m in the suburbs north of Chicago.
HS: Hi Susan, Whole Foods Markets or most health foods stores typically stock it. At whole Foods look in the baking section as well as the bins. I’m going to mention this in the head notes, but if you can’t find it unbleached all-purpose will work as a substitute.
The farmer’s market near my home has some 20 different varieties for 99 cents a pound.. i’ve been going WILD on them! Hehehe. This recipe looks great, and I must absolutely recommend Saigon Cinnamon as well — it’s naturally sweet and tastes just like a red hot. I put it in/on everything. I found it at Sam’s Club quite cheaply. =)
Looks yummy!
With all those apples, you should try “Apple Salsa” made with Honey Crisp ….. sounds odd, but is absolutely delicious served with oven dried pita chips.
Sommer
That looks incredible … I imagine that you could adapt this recipe earlier in the season and use rhubarb? What about using cranberries now?
Thank you for the simple but yummy sounding recipe. I have 3 buckets of apples i didn’t have a clue what to do with. =) I will be making this. I will have a slice with a cup of tea! Sounds heavenly. HUGS
I am having the same apple problem as well right now. Apples always get eaten last in our CSA because they keep the longest and now I have three different varieties from the last three weeks and CSA number four is coming tomorrow! Apple cake, here I come…
Great simple recipe. I am definitely gonna try. One question though – can regular all purpose flour be used for this cake? I love of idea of using buttermilk. Low fat and can keep the cake amazingly moist I guess.
HS: yes, go for it.
Perfection.
It looks warm and comforting, the sugar and fluted sides are perfect touches for a no-fuss thing!
What a healthy cake this is, I’m on my way to pick up a big bag of apples right now! Gotta get rid of all that WWP flour I have sitting around too.
The only cinnamon variation i’ve ever tried is hungarian. This one sounds interesting, I’ll have to look for it.
As for buttermilk, I’ve had success lately with a soymilk/apple cider vinegar mixture, so I’ll try that here. Thanks!
what a lovely recipe for this time of year…..a slice of this cake, warm from the oven, and a mug of nice hot cocoa…….just the thing for a crisp autumn night!
Unfussy = Good. And apple cake is a nice alternative to pie, which I’m not terribly excited about. I am flush with apples right now — have made apple butter, cider, even a green tomato relish with apples. So this cake will be a real treat, plus I won’t need tongs to lift it out of the kettle of bubbling water…!
Red-hot candy undertones? I must get me some of that cinnamon.
And I love this time of year…the apples are fantastic and the recipe options of what you can do with them is endless!
I actually discovered Saigon Cinnamon when my store did not have generic cinnamon a while back. I’ve used it ever since in all my recipes, in fact! My mother is a cinnamon junkie (if such a thing exists), and I’ve finally introduced it to her as well. She’s ga-ga about it! Truly adds a distinctive ‘punch’ to ones’ regular recipes.
Speaking of which, thanks for the amazing apple cake recipe! I make my own version with a bag of mix from a not-so-local orchard I frequent, but I am eager to try my hand at one that is really from scratch. Baking isn’t my strongest suit in the kitchen, but I keep trying nonetheless.
Love the recipes in general, and thank you so much for all your hard work on the site!
Apple Cake is one of my all time favorite fall recipes! I tend to like cakes/breads that aren’t too sweet, and this one looks absolutely delicious! I am also intrigued by your use of buttermilk here. I’ll definitely be trying it!
This looks gorgeous not to mention yummy! One question (and maybe this is obvious, but I’m new at this) where do you find Muscavado sugar? thanks!
Comments are closed.
Apologies, comments are closed.
More Recipes
Weekly recipes and inspirations.
Popular Ingredients