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This simple apple cake makes the perfect snack for fall | prettysimplesweet.com

Apple Cake

YIELD 1 8-inch or 9-inch cake

Ingredients

  • 1 1/3 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon combination of your favorite spices (ground nutmeg, cloves, ginger)
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (160ml) buttermilk
  • 250 g (about 2 cups/2 medium) apples, peeled, cored, and cut into ¼-inch cubes (cut first, then measure)

Instructions

  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.