2sticks8 ounces or 226 gr gr of butter, at room temperature
2cupspacked light brown sugar
3large eggsat roomtemperature
Seeds of 1 vanilla pod
1/4tspof almond extract
1cupof buttermilkat room temperature
2applespeeled, cored and cut into chunks
Preheat the oven to 180C and place the rack in the middle of the oven. Butter a 9 to 10 inch Bundt pan, dust the inside with flour and tap out the excess.
Put the flour, ground nuts, baking powder, baking soda and salt together in a bowl and mix well to combine.
Using a standmixer, beat the sugar and the butter together at medium speed until it is fluffy and light, about 3 minutes. Add the eggs to the buttermixture, one at the time. Beat in the vanillaseeds and almond extract. Reduce the mixerspeed to low and add the flour mixture and the buttermilk alternately - add the flour in 3 additions and the buttermilk in2 (begin and end with the dry ingredients). Mix only until the ingredients are incorporated and scrape down the bowl as needed. With a rubber spatula, stir in the apple chunks. Scrape the batter into the pan and smooth the top with a spatula.
Bake the cake on a rack. Do not place the bundt pan on a baking sheet as the air needs to circulate. Bake for 60-65 minuted or until a wooden stick comes out clean. if the tops browns to quickly cover it loosely with tin foil to prevent burning.
Transfer the cake to a rack and cool for 10 minuted before unmolding, then cool to room temperature on the rack.
When ready to serve dust with icing sugar.
Due to the use of the brown sugar this cake looks like it is made with wholewheat flour..