Apple Cake
Yields: 1 8-inch or 9-inch cake
Simple, homey, comforting apple cake makes the perfect dessert or snack for fall.
  • 1⅓ cups (180g/6.3oz) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon combination of your favorite spices (ground nutmeg, cloves, ginger)
  • ½ cup (113g/4oz) unsalted butter, at room temperature
  • ½ cup (100g/3.5oz) granulated sugar
  • ½ cup (100g/3.5oz) brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 250g (about 2 cups/2 medium) apples, peeled, cored, and cut into ΒΌ-inch cubes (cut first, then measure)
  1. Preheat oven to 350F/180C. Grease and flour an 8" or 9" round springform pan (8" pan will yield a taller cake).
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and spices. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in flour mixture in 3 additions, alternating it with buttermilk in 2 additions, starting and ending with the flour. Do not over mix. Fold in apples.
  4. Scrape batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  5. Serve cake warm or at room temperature.
  6. Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
  7. Cake can be frozen for up to 2 months.
Recipe by Pretty. Simple. Sweet. at