Apple Buttermilk Cake

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.

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    WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?

    For this recipe all you need are these 11 ingredients:

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

    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.


    EQUIPMENT SUGGESTIONS

    • Mixing bowls
    • Digital scale
    • Electric hand mixer
    • Measuring jug
    • Baking tin 23cm / 9inch

    NUTRITION

    Serving: one apple buttermilk 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

    Apple Buttermilk Cake

    Preparation:20 minutes
    Baking:1 hour 10 minutes
    Total:1 hour 30 minutes
    Servings: 12 servings
    This apple buttermilk cake recipe has a moist, fine crumb vanilla cake base filled with scrumptious apples and it’s easy to make.

    INGREDIENTS LIST
     

    • 200 g plain or all-purpose flour (BL55)
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1/2 tsp baking soda
    • 150 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 3 medium eggs
    • 150 ml buttermilk (see notes)
    • 140 g caster or granulated white sugar
    • 1 tsp vanilla extract, sugar 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 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

    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.
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    KEYWORDS Apple cake, Baking, Buttermilk, Cake

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    IF YOU LIKED THIS APPLE BUTTERMILK CAKE RECIPE YOU MIGHT ALSO LIKE:


    LOOKING FOR MORE DELICIOUS CAKE RECIPES ?

    If you’re looking for more tasty recipes, be sure to check out my recipe index. You can also find a lot more cake recipes as well.



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