This cake came about on accident. I found what I thought was an awesome apple upside-down cake and was really excited to try it out for a dinner party we had last weekend. Only, it totally flopped. And I didn’t have any time to try it again, so I had to improvise. I remembered this recipeand the success I had once when I made it (but never blogged about, sorry) and I thought it should be easy enough to adapt it to fit what I had on hand.

Apple buttermilk cake

The best thing about this cake is that it is easy. E-A-S-Y. And it’s likely that you have all of the ingredients already in your kitchen. You can add whatever fruit you’d like, raspberries, blueberries, peaches, apples, pears, you name it. I’ve made it before with raspberries and it was the perfect summer dessert, but this time I wanted to stick with the fall apple theme.

Apple buttermilk cake

The cake turned out beautifully and made the whole house smell wonderful. Everyone loved it and it didn’t last very long. I liked it a lot, but I’ve already thought of a few ways to improve it and I’ve changed the recipe below to reflect those improvements. This fall I highly suggest you give this recipe a try. I served it at room temperature with whipped cream, although I can imagine how delicious it would be served hot out of the oven with a scoop of vanilla ice cream.

Apple buttermilk cake


Apple Buttermilk Cake
Adapted from Smitten Kitchen

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
2 cups apples, peeled, cored and chopped
1/2 cup chopped pecans or walnuts
1 1/2 tablespoons cinnamon sugar

Preheat oven to 400 degrees. Grease and flour one nine-inch cake pan.

In a medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. In a larger bowl cream together the butter and sugar with an electric mixer until light and fluffy. Add the vanilla and egg and beat well to combine.

With the electric mixer on low, add the flour mixture in three additions, alternating with the buttermilk and ending with the flour mixture. Fold in 1 cup of the chopped apples. Spoon the batter into the cake pan and smooth. Sprinkle with the rest of the chopped apples, the nuts, and the cinnamon sugar.

Bake for about 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool for about 10 minutes before removing it from the pan.

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4 Responses to Apple buttermilk cake

  1. Georgia Carl says:

    I am going to try this cake and turn it into the cake truffles. I am going to try a cream cheese frosting with it. I am having a table at an apple festival this weekend and have been trying to come up with an apple truffle. This sounds like it might work. Will let you know if it does.

  2. Georgia Carl says:

    I tried this cake as promised making apple truffles. It was amazing. I doubled the recipe and only used 3 1/2 cups apples. I mixed all the apples and nuts into the batter. It took longer to bake, about 35 minutes. I crumbled the cake and added approx 1/2 container cream cheese frosting. I rolled into balls and dipped in green colored chocolate and topped with chocolate sprinkles. They are very rich and wonderful. Will definitely make again.

  3. mish says:

    would it be possible to give the weight in grams equivalent of the cups you’ve used to measure the ingredients for this recipe please? i”d really love to try this. Also if i use salted butter instead would it make a huge difference to the recipe? Thanks

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