Apple Buttermilk Cake

The recipe, step by step

Introduction

This apple buttermilk cake is the sort of straightforward bake I return to when I want something generous without making a great fuss. The crumb is soft and moist, the vanilla is gentle, and there are tender pieces of apple throughout. It works just as well for afternoon tea as it does for pudding, especially served slightly warm.

The combination of buttermilk and oil is what makes this cake so reliable. Buttermilk brings a mild tang and helps tenderise the crumb, while oil stays liquid at room temperature and when chilled. That means the cake remains soft for several days rather than drying out quickly.

I like recipes where the fruit feels properly part of the cake rather than simply sitting on top. Here, 400 g of prepared apple is folded through the batter, so every slice has a good balance of fruit and sponge. For more apple baking, have a look at my Perfect Homemade Apple Pie and Apple Rose Tartlets.

Contents

• Recipe Highlights
• Ingredients
• How to Make
• Recipe Tips
• Variations
• Storage and Freezing
• Frequently Asked Questions
• Nutrition
• Tools You’ll Need
• Recipe Card

Recipe Highlights

• Soft for days: buttermilk and neutral oil give the cake a moist, fine crumb that keeps well.
• Plenty of apple: 400 g of peeled and cored apples are folded through the batter.
• Simple method: there is no creaming of butter and sugar, so the batter comes together quickly.
• Flexible serving: it is lovely warm or cold, with a light dusting of icing sugar.
• Useful size: one 23 cm cake gives 12 servings, with 20 minutes preparation and 65–70 minutes baking.

Ingredients

The full quantities are in the recipe card. These are the ingredients and the details worth knowing before you begin.

• Plain flour: 200 g plain or all-purpose flour forms the base of the sponge.
• Raising agents: 1 teaspoon baking powder and 1/2 teaspoon bicarbonate of soda work with the buttermilk to give a light, even rise.
• Fine sea salt: 1/2 teaspoon balances the sweetness and brings out the apple, cinnamon and vanilla.
• Neutral oil: 150 ml vegetable or sunflower oil keeps the crumb soft without adding a strong flavour.
• Eggs: 3 medium eggs, 150 g in total, provide structure and richness.
• Buttermilk: 150 ml gives tenderness and a subtle tang.
• Caster sugar: 140 g sweetens the cake without overwhelming the fruit.
• Vanilla and cinnamon: 1 teaspoon pure vanilla extract, or 1/2 teaspoon vanilla paste, plus 1 teaspoon ground cinnamon.
• Apples: 400 g peeled and cored apples, approximately 4, cut into 1–2 cm pieces.

Choose apples that hold some shape when baked. A mixture of a sharper cooking apple and a sweeter eating apple is particularly good, though using one reliable variety is perfectly fine. Cut the pieces fairly evenly so they soften at the same rate.

How to Make

Prepare the oven and tin. Preheat the oven to 160°C fan / 350°F / Gas 4. Line a 23 cm (9 inch) springform tin with baking or parchment paper.

Mix the dry ingredients. Into a medium mixing bowl, sift the flour with the baking powder, bicarbonate of soda and salt, then set aside.

Mix the wet ingredients. In a large mixing bowl, add the oil, eggs, buttermilk, sugar and vanilla. Mix for 2–3 minutes to emulsify them. The mixture should look well combined and slightly increased in volume.

Finish the batter. Add the flour mixture to the wet ingredients and combine. Peel and core the apples, then cut them into pieces approximately 1–2 cm in size. Add the apples to the cake batter and pour everything into the prepared tin.

Bake and cool. Bake the apple cake on the middle shelf for 65–70 minutes, until the top springs back when lightly pressed or a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning it onto a cooling rack. Serve warm or cold, dusted with icing sugar.

Recipe Tips

Weigh the apples after peeling and coring. This keeps the ratio of fruit to batter accurate.

Do not overmix. Once the flour goes in, mix only until no dry streaks remain. Overworking the batter can make the crumb heavy.

Cut the apple evenly. Pieces around 1–2 cm soften without disappearing into the sponge.

Give it the full bake. This is a deep cake with plenty of fruit. Check from 65 minutes, but do not remove it until the centre is properly set.

Let it rest in the tin. Ten minutes allows the crumb to settle while still making it easy to release from the springform tin.

Use the middle shelf. It encourages even baking and helps prevent the top from colouring too quickly.

Variations

Homemade buttermilk substitute: If you do not have buttermilk, add 1.5 teaspoons of white vinegar or rice vinegar to 150 ml of milk, stir and leave to stand for 15 minutes before using.

Milk instead of buttermilk: If you prefer to replace the buttermilk with whole milk or a milk alternative such as almond, add 1 extra teaspoon of baking powder to help the sponge rise and remove the bicarbonate of soda entirely.

Pear cake: Pears make a good alternative to apples. Choose fruit that is ripe but still firm enough to cut cleanly and hold its shape in the batter.

Storage and Freezing

To store: Keep the cake in an airtight container for up to 5 days. Because the crumb is made with oil and buttermilk, it stays pleasantly soft.

To freeze: Wrap the whole cake or individual slices well, then place them in a freezer-safe airtight container. Freeze for up to 2–3 months.

To defrost: Thaw at room temperature while still wrapped, which helps prevent the surface from drying out.

Frequently Asked Questions

Which apples are best for this cake?

Use apples that keep some structure during baking. A tart cooking apple gives good flavour, while a firm eating apple brings natural sweetness. A mixture of the two works very well.

Can I make the cake without buttermilk?

Yes. The closest substitute is 150 ml milk mixed with 1.5 teaspoons white vinegar or rice vinegar and left for 15 minutes. The alternative using plain milk requires the raising-agent adjustment explained in Variations.

Why is the centre taking longer to bake?

The cake is deep and contains 400 g of apple, so the centre needs time. Keep it on the middle shelf and test it from 65 minutes with a toothpick.

Can I bake it in a different tin?

The tested recipe uses a 23 cm (9 inch) springform tin. A different size changes the depth and therefore the baking time, so I recommend staying with the tested tin where possible.

Should I serve it warm or cold?

Both are good. Warm cake feels more pudding-like, while a cooled slice has a neater crumb and is ideal with tea or coffee.

Nutrition

Nutrition figures are not currently available for this recipe. Values will vary with the apples, oil, buttermilk and other products you use, so calculate them from your own ingredients when exact information is needed.

Tools You’ll Need

• 23 cm (9 inch) springform tin
• Baking or parchment paper
• Medium mixing bowl
• Large mixing bowl
• Sieve
• Whisk or electric mixer
• Spatula
• Peeler and sharp knife
• Cooling rack

Recipe Card

Made it?

Share it from your kitchen

Save the recipe or share it with someone who would enjoy making it too.

Facebook Pinterest Email