Print
Buttermilk Apple Cake
Indulge in a delicious fall treat with this easy and mouth-watering apple cake packed with juicy apples, autumn spices, and creamy buttermilk. Serve with creamy vanilla sauce to really impress your guests!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
YIELD 1 8-inch or 9-inch cake
Ingredients
- 1 ⅓ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon combination of your favorite fall spices (ground nutmeg, cloves, ginger)
- ½ cup (115g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (160ml) buttermilk
- 250 g (about 2 cups/2 medium) apples, peeled, cored, and cut into ¼-inch cubes (cut first, then measure)
Instructions
-
Preheat oven to 350F/180C. Grease and flour an 8" or 9" round springform pan (8" pan will yield a taller cake).
-
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and spices. Set aside.
-
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.
-
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.
-
Serve cake warm or at room temperature. Optional, drizzle with homemade vanilla sauce for an extra treat.
-
Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
-
Cake can be frozen for up to 2 months.