Apple Cinnamon Buttermilk Cake
By Addie
This simple, delicious apple cake may be my new favorite fall dessert. It is moist, tender, packed with tart apples and cinnamon, and very easy to prepare. What’s not to love?
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 really can’t think of anything more appealing than that.
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 (1/2 stick), at room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk
- 1 cup peeled and chopped baking apple (I used Granny Smith)
- heaping tablespoon of raw sugar (demerara, turbinado or Sugar in the Raw)
- Extra cinnamon for sprinkling
Preparation
Step 1
1. Preheat oven to 400 degrees, butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
2. 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.
3. 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.
4. 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.
*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.
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REVIEWS:
Just to let you know that this cake is fast becoming a family favourite. Truly delicious, everyone I know likes it.
It’s baking right now and my house smells like heaven!
Ok, so I just stopped shoveling this in my mouth. Yum!! I ran out of cream before I got to the salted caramel (was a half a cup short of milk for my bechamel). You can bet there will be more chances to add that though!! Thank you for sharing such a spectacular (and spectacularly easy) treat.
I made this apple dessert for a Women’s Ministries Meeting and it was a hit. It was so simple
I made this cake last night with fresh pears and it was excellent.
I made this last night for my husband. He has already eaten it all.
I made this last night as well, using Golden Delicious apples. It was completely gone by morning! Delicious.
I had tons of apples and pears in the house from the orchard and used a large one of each (peeled and diced) because I couldn’t make up my mind on one so that’s why I overloaded it with fruit.. it actually turned out great, but not perfect in my mind for reasons stated on the original buttermilk cake recipe. I think putting a circle of parchment in the pan may have alleviated my minor inversion issue with a piece of fruit having sank to the bottom of the pan. I didn’t add cinnamon to mine– I attended a classic French culinary school and they think Americans are crazy for using so much cinnamon so my apple recipes tend to be without – but this cake really would be lovely with it.
Made this last night, family loved it! It tasted delicous even warm. Took it some to work and shared it, they loved it too! It’s a definite keeper. I signed up to receive emails and love it very much. I look forward to the next recipe.
Made this last night when some friends came over for drinks and a board game, and it was well recieved! It was very moist and tasted like autumn! Served it with some warm caramel sauce and whipped cream… Mmmmm. Thanks for sharing the recipe!
Made this cake today and added chopped walnuts with the apples. I hope it tastes as good as it looks and smells! I’m going to serve it warm with a scoop of Haagen Dazs Dulce de leche ice cream.
This is an excellent recipe. I used it last night and we all enjoyed it immensely. Highly recommended. Think I might add some chopped almonds next time.
I baked it today, as I was expecting some guests over. It smelled so good that I couldn’t resist a piece as soon as I got it out the oven and OH MY GOD, was it delicious or what!! When the guests arrived, the rest of the cake only survived for 3-4 minutes, too.
This recipe is a keeper for years and years to come.. though I don’t think I’ve ever baked with buttermilk before. Thanks!
Made this yesterday and it was very good! Had no buttermilk around, Betty Crocker suggested plain yogurt as substitute and it worked out just fine.
Nicole, this cake is amazing. I made it today for our dessert tonight and my husband RAVED!
It tastes as good as it looks! Yum.
Great tasting cake and very easy to make…….thanks! This one is going in the family recipe box.
I had a bite of some today! My daughter made it, and sent me here to get the recipe! Yummy!
I doubled the apples because you can’t have too much fruit – 1 cup in the dough, 1 cup sprinkled on top. I didn’t have buttermilk, just skim milk and it still turned out delicious. It was devoured within a day….mostly by myself. For the record, I did share a little with my husband.
I made this last year in the fall several times and am so excited that it’s that time of the year again! I have two in the oven now for Bible study tomorrow night and I can’t wait to share them – this cake is so good. Just wanted to say thanks for sharing it!
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 :)
I had a feeling that this cake would be a winner, so I doubled the recipe, and hence used a 10-inch cake pan. I’m glad I did that…cos the cake didn’t last long.
This cake is stunning, definitely worth a go if you love apples and cinnamon. The buttermilk makes it so moist!
I just made this tonight!! So good!!!