Cardamom Apple Cake from Athena Calderone's Cook Beautiful.
1 cup all purpose flour
1 tsp ground cardamom
3/4 tsp baking powder
1/4 tsp kosher salt
2 large eggs at room temp
3/4 cup granulated sugar
3 TBL cognac, rum or bourbon
1/2 tsp vanilla extract
1/3 cup well shaken buttermilk, room temp
3 med honeycrisp apples
1 stick unsalted butter, melted and cooled, plus more for greasing pan
1 TBL turbinado or granlated sugar
confectioners sugar, for dusting
Preheat the oven to 350. Nestle a piece of parchment paper into an 8 or 9" cast iron pan and grease it with butter.
In a bowl, whisk together the flour, cardamom, baking powder and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.
Peel, halve and core 2 1/2 of the apples, then cut them into 1/2" thick cubes. Reserve the remaining half apple, unpeeled, and cut it into 1/4" slices for the top.
Add half the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half the melted butter. Repeat with the remaining flour mixture and melted butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan, and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with the sugar. Bake until the cake turns a deep golden brown and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes. The cake may be served warm or at room temp , directly from the skillet, whichever you choose, make sure to dust it with confectioner's sugar before serving.