Apple Buttermilk Cake

27 November 2020

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This apple buttermilk cake recipe has a moist, fine crumb vanilla cake base filled with scrumptious apples and it’s easy to make.

The secret to making this cake moist is the use of buttermilk and oil.

Buttermilk is acidic which not only enhances the flavour but contributes to the leavening and tenderisation of the cake.

Fats affect cakes in different ways, oil in this case stays liquid both at room temperature and chilled, thus this sponge is softer and moister than being made with butter.

If you like this recipe, you might also like my apple pie or apple rose tartlets recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

Craving more delicious recipes? Stay in touch with me through social media on Facebook, Pinterest, and Instagram for all of the latest updates!

INGREDIENTS

For this recipe all you need are these ingredients:

Plain or all-purpose flour (BL55)
Baking powder
Baking soda
Neutral oil (vegetable or sunflower)
Large eggs
Buttermilk
Caster or granulated white sugar
Pure vanilla extract or paste
Ground cinnamon
Apples

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
I recommend Maldon Sea salt flake s or Cornish sea salt, but any good quality salt is fine.

WHAT VARIATIONS CAN I MAKE?

Buttermilk: If you don’t want to use buttermilk, replace it 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 baking soda entirely.

Fruit: You can also try different fruits instead of apples, pears make a great alternative.

If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

EQUIPMENT SUGGESTIONS

Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.

3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

Breville Classic Combo Stand and Hand Mixer | 3.7 Litre Stainless Steel Bowl | Swivel Control, Whisk, Dough Hooks and Beaters

I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

Springform Round Cake Pan/Tin, Loose Base, 23cm (9 inch)

These springform pans make removing cakes from them after baking a doddle. I personally tend to line them as often as possible to ensure that my cakes don’t break for added security.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

NUTRITION

Serving: one cake slice

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

STORAGE AND FREEZING

This easy cake keeps well for up to 5 days in an airtight container.

Freezing: Stored in an airtight container suitable for freezing or cling wrap this cake will keep for up to 2-3 months.

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Apple Buttermilk Cake

Preparation:20

Baking:1 10

Total:1 30

Servings: 12 servings

Tools you’ll need:

23cm / 9inch springform pan

This apple buttermilk cake recipe has a moist, fine crumb vanilla cake base filled with scrumptious apples and it’s easy to make.

Print Pin

INGREDIENTS LIST

200 g plain flour (all-purpose) (BL55)
1 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda / baking soda
150 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
3 medium eggs (150g total)
150 ml buttermilk (see notes)
140 g caster sugar
1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
1 tsp ground cinnamon
400 g apples peeled and cored (4 pieces approx.)

Preparation

Instructions

Preheat the oven to 160°C fan / 350°F / Gas 4.
Line a 23cm (9inch) springform pan with baking/parchment paper.
Cake batter: Into a medium mixing bowl, sift the flour with the baking powder, baking soda and salt and set aside.
In a large mixing bowl add the oil, eggs, buttermilk, sugar, vanilla and mix the ingredients for 2-3 minutes to emulsify them.
Once the mixture is well combined and has increased in volume add the flour mixture.
Apples: Remove the peel and apple cores from the apples. Then slice them up into pieces approximately 1-2 cm in size.
Add the apples to the cake batter and pour the batter into the prepared baking pan.
Baking: Bake the apple cake on the middle shelf of the oven for 65-70 minutes, until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean.
Once baked, cool in the tin for 10 minutes before turning out onto a cooling rack.
Serve warm or cold dusted with icing sugar.

Notes & Tips

Buttermilk: If you don’t 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.