Apple Buttermilk Cake
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 decide to give this a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
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
- Caster or granulated white sugar
- Vanilla extract, sugar or paste
- Ground cinnamon
I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS 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.
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
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 OPTIONS
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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READY TO MAKE YOUR APPLE BUTTERMILK CAKE ?
Apple Buttermilk Cake
- 200 g plain or all-purpose flour (BL55)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp bicarbonate of soda or baking soda
- 150 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
- 3 medium/US large eggs
- 150 ml buttermilk (see notes)
- 140 g caster or granulated white 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.)
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- Line a deep 23 cm round springform pan with baking parchment.
- 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
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!