by Nicole 71 Comments
This easy, delicious, and moist apple cake recipe made with fresh apples may be my new favorite fall dessert. It is tender, packed with tart apples and cinnamon, and very very easy to prepare. What’s not to love?
On a whim, I decided to update mypopular Blueberry-Strawberry Buttermilk Cake with fall flavors by swapping in apples, cinnamon and extra vanilla for the blueberries and strawberries. But the result of the experiment was so much better than the original, I’m not sure if I’ll ever make the other version of this cake again. It’s that good.
Although the cake is excellent on its own, you could dress it up by drizzling slices with a salted caramel sauce and serving with dollops of freshly whipped cream. At the moment, I can’t think of anything more appealing than that.
I really hope you give this cake a try, but if not, you should drop by my house. I have a feeling fresh apple cake recipe isgoing to be a weekly standard for the next couple of months!
Related Recipes:
- Easy Apple Galette Recipe
- Apple Carrot Salad with Cilantro and Feta Cheese
- Warm Red Cabbage Slaw with Apple and Caraway
- Whole Wheat Sour Cream Apple Muffins
- Caramel Apple Pear Cake
Around the Web:
- Mom’s Apple Cake from Smitten Kitchen
- Cinnamon Apple Pecan Crumb Bars from What We’re Eating
- Gluten-Free Sour Cream Apple Cake from Karina’s Kitchen
- Apple Coffee Cake from Simply Recipes
- Whole Wheat Apple Pear Cake from Kalyn’s Kitchen
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk
- 1 cup peeled and chopped apple (I used granny smith)
- heaping tablespoon of raw sugar (demerara, turbinado, or Sugar in the Raw)
- extra cinnamon for sprinkling
Instructions
- Preheat oven to 400 degrees. Butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of the flour mixture until just combined.
- Scrape batter into the cake pan, smoothing the top with a spatula. Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Sprinkle lightly with cinnamon.
- Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate. Serve plain, or with whipped cream and salted caramel sauce.
Notes
*You may use a 9-inch cake pan, if you don't have an 8-inch one. The cake will be a bit thinner than it appears in my photos and will bake slightly faster.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 203Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 215mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
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Reader Interactions
Comments
Tracey says
I just baked this cake today and it is absolutely wonderful!! So simple, yet so delicious. Thanks for sharing - it was the perfect apple treat :)
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Medallion says
Do you think that you could post some pictures of the processes? So I know how you achieved the beautiful product at the end. Thanks.
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Kathy says
This cake is stunning, definitely worth a go if you love apples and cinnamon. The buttermilk makes it so moist!
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Courtney G. says
I just made this tonight!! So good!!!
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Deirdre says
I made these bad boys for work as my Christmas gift and they were a HUGE hit!!!I added walnuts to the recpie and instead of raw sugar on top, I subsituted it with brown sugar = SO GOOD
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Felicia says
It smelled as good as it looked, but unfortunatly the cake was bland, at best. It didn't have the apple-y taste I hoped for, and I used to big apples.
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Roger says
Lol I came here for The buttermilk, but just 1/2 cup Would do the trick ? Lol I was expecting more Of buttermilk ... ? Thanks
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Kim says
Just a note to let you know-- I've been making this cake every once in a while for a few years now. It's always popular with my family. I make a double recipe in a 9x13 pan, and it's always 100% gone within 24 hours. My brother and SIL are staying with us while they wait for college to start back up, and yesterday my SIL asked me for the recipe. Thank you for this cake--it's becoming a family tradition <3
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Nicole says
Thank you so much for letting me know!
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Kim says
Just made it again--the first one of the autumn season, and the first one in several months because I went back to school last year and have been so. darn. busy. What a relief to get a little messy in the kitchen again, just for fun!
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Nicole says
Yay!
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