Indulge in the comforting flavors of this Buttermilk Apple Cake, a moist and tender dessert that perfectly balances the tangy richness of buttermilk with the natural sweetness of fresh apples.
This rustic cake is spiced with a hint of cinnamon and nutmeg, infusing each bite with warm, cozy notes that evoke the essence of fall.
The buttermilk lends a subtle tang and ensures a soft, velvety crumb, while the apples—softened into juicy pockets during baking—add bursts of flavor and texture.
This cake is an irresistible treat for breakfast, afternoon snack, or dessert. Easy to whip up with pantry staples, it’s a wholesome, crowd-pleasing classic that celebrates the timeless pairing of apples and spice.
Because this cake is baked in a rectangle baking dish, it is great to take to potlucks. There’s no special pan or cake carrier needed.
To Make this Recipe You will Need:
- apples
- all-purpose unbleached flour
- baking soda
- cinnamon
- nutmeg
- salt
- egg
- buttermilk
- extra virgin olive oil
- vanilla extract
- brown sugar
- granulated sugar
- butter
- 9 x 13 baking dish
- mixer with mixing bowl
- small dish
- rubber spatula
- cooling rack(s)
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Watch Me Make this Recipe in the Video Below
Making the Buttermilk Apple Cake
To begin, preheat your oven to 325°(F).
Coat your 9×13 rectangle baking dish well with butter. Set it aside for now.
In a bowl, combine all purpose unbleached flour, baking soda, cinnamon, nutmeg and salt. Stir it together and set it aside for now.
In your mixing bowl, combine brown sugar, buttermilk, egg, extra virgin olive oil and vanilla extract. Beat those together.
Add in your dry ingredient mixture. Mix well.
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Fold in peeled & diced apples.
Spread the cake batter into your prepared baking pan.
In a small bowl, combine granulated sugar, cinnamon and melted butter then stir them together. Sprinkle over the top of the cake.
Bake for 45 minutes or until a wooden toothpick inserted in the center tests done.
Cool the cake in the pan, on a cooling rack.
This cake is amazing served warm with a scoop of vanilla ice cream or whipped cream. But you can of course serve it room temperature as well.
Enjoy!
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Buttermilk Apple Cake
Ingredients
- 2 ½ c unbleached all purpose flour, organic
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 pinch sea salt
- 1 ½ c brown sugar
- 1 c buttermilk
- 1 egg
- ⅓ c extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 ½ c apples, peeled and diced
For Topping
- ½ c granulated sugar, or brown sugar
- 1 teaspoon cinnamon
- 1 Tb butter, unsalted, melted
For Pan
- 1 Tb butter, to coat the pan
Instructions
- To begin, preheat your oven to 325°(F).
- Coat your 9×13 baking pan well with butter. Set it aside for now.
- In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Stir it together and set it aside for now.
- In your mixing bowl, combine the brown sugar, buttermilk, egg, extra virgin olive oil and vanilla extract. Beat those together.
- Add in your dry ingredient mixture. Mix well.
- Fold in the diced apples.
- Spread the cake batter into your prepared baking pan.
- In a small bowl, combine the topping ingredients and stir together. Sprinkle over the top of the cake.
- Bake for 45 minutes or until a wooden toothpick inserted in the center tests done.
- Cool the cake in the pan, on a cooling rack. This cake can be served warm or room temperature.
- Enjoy!
Equipment Used
- small dish
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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