apple buttermilk cake

I was hankering for an apple cake so I made one.

I took one bite, spat it out and proceeded to throw the entire cake out.

What a bummer!

Not only did I make an inedible cake (yes it does happen – you just don’t get to see it), I wasted ingredients and time and effort.

GAH.

But I am not one to give up. Since cake #1 didn’t work out, I tried making cake #2 instead!

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This cake. Oh my. This cake was redemption.

It was so soft! I love soft cakes. I left the cake (covered with cling film) in the oven over-night, and the next day, it was still soft.

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I am in love. 

I believe it is the buttermilk in the cake that made it so tasty and so tender. I love buttermilk. It’s great stuff!

I’d make this cake again and again. It is definitely a keeper.

Don’t believe me? Bake it and try it for yourself!

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It is really a die-die-must-try-cake!

Here are the instructions on how to make this cake!

In a mixing bowl, cream sugar and butter until the mixture turns light and fluffy. 

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While that happens, slice the apples and toss with brown sugar and cinnamon. Set this aside.

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Add the egg and vanilla extract to the butter/sugar mixture. Mix until combined.

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Add the dry ingredients (flour, baking powder, baking soda, alt, cinnamon and nutmeg) and the buttermilk in the sequence flour-buttermilk-flour-buttermilk-flour, mixing until just combined.

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Transfer the batter into a lined and lightly greased baking tray – I used a 9-inch Springform pan, but if you want to have a cake with more height, use a 6 or 8-inch round pan. Spread the batter with a spatula.

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Arrange the apples on top of the batter. I’d use 2 apples when I make this cake again so I can cover the entire cake with apple slices!

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 Sprinkle demerara sugar on the cake.

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Bake at 180°C for about 25 minutes, or until an inserted skewer emerges cleanly.

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Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

Serve with vanilla ice-cream if you like.

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And drizzle with caramel sauce.

And tuck in!

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Lovely, lovely cake. 

:D

Apple Buttermilk Cake
Serves 8
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Ingredients
  1. 1 cup (125g) plain flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon, divided
  6. Pinch of fresh nutmeg
  7. 1/2 stick (56g) unsalted butter, softened
  8. 2/3 cup (133g) granulated sugar - I used 68g sugar
  9. 1/2 teaspoon (5ml) pure vanilla extract
  10. 1 large egg
  11. 1/2 cup (120ml) shaken buttermilk
  12. 1 large Granny Smith apple, peeled, and sliced
  13. 2 tablespoons brown sugar
  14. Turbinado sugar (to sprinkle on top of cake) - I used demerara sugar
To serve
  1. Vanilla ice cream
  2. Caramel sauce
Instructions
  1. In a mixing bowl, cream sugar and butter until the mixture turns light and fluffy.
  2. While that happens, slice the apples and toss with brown sugar and cinnamon. Set this aside.
  3. Add the egg and vanilla extract to the butter/sugar mixture. Mix until combined.
  4. Add the dry ingredients (flour, baking powder, baking soda, alt, cinnamon and nutmeg) and the buttermilk in the sequence flour-buttermilk-flour-buttermilk-flour, mixing until just combined.
  5. Transfer the batter into a lined and lightly greased baking tray – I used a 9-inch Springform pan, but if you want to have a cake with more height, use a 6 or 8-inch round pan. Spread the batter with a spatula.
  6. Arrange the apples on top of the batter.
  7. Sprinkle demerara sugar on the cake.
  8. Bake at 180°C for about 25 minutes, or until an inserted skewer emerges cleanly.
  9. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
  10. Serve with vanilla ice-cream if you like.
Notes
  1. Use 2 apples if you wish to cover the entire cake with apple slices.
  2. Bake in a 6-inch pan if you want a taller cake.
Adapted from Two Peas and Their Pod
Adapted from Two Peas and Their Pod
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Links to the products I love and use in my kitchen:

Tovolo Stainless Steel Measuring Cups

Tovolo Stainless Steel Measuring Spoons

Tovolo Spatulart Lily Spatula




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