On Lower Water Street in downtown Halifax housed inside the old brewery building is a farmers market every Saturday morning. Between the nooks and crannies of the 200 year old granite and ironstone building, small scale farmers setup overflowing baskets of fresh produce. The aroma of cardamom and cinnamon wafting through the building from Mary’s Breadbasket bakery is something that is instantly comforting. These are the aromas I now instantly associate with chilly Halifax Saturday mornings; the sound of fiddles from buskers lining the tunneled entrance and the comings and goings of an early morning market. This is the perfect morning cake to enjoy with strong coffee.
Yield: 13” cake
2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
2/3 cup butter, softened
1/2 cup brown sugar
1 cup buttermilk
1 peeled and chopped apple
Grease a 13-inch baking dish.
In a mixing bowl combine the flour, cardamom, baking powder, baking soda, and salt.
In a separate bowl mix the white sugar, butter, and brown sugar together until creamy. Add the buttermilk and eggs and beat until smooth.
Gradually add flour mixture, mixing until just-combined.
Fold in apples and pour batter into prepared baking dish.
Cover the baking dish with plastic wrap and refrigerate for 8 hours to overnight.
Preheat the oven to 350°F.
Uncover the baking dish and let it stand at room temperature until slightly warmer, about 30 minutes.
Bake the cake in the preheated oven for about 45 minutes.