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.

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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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    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.


    I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, 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.
    I recommend Maldon Sea salt flakes or Cornish sea salt for baking.


    • 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, I would love to know how you get on and share it with the other readers.


    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.

    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, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    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.

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

    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.

    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.


    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.


    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.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.

    Apple buttermilk cake

    Apple Buttermilk Cake

    Preparation:20 minutes
    Baking:1 hour 10 minutes
    Total:1 hour 30 minutes
    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.


    • 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.)



    • 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.
    KEYWORDS apple recipes, buttermilk recipes, cake recipes

    Apple Buttermilk Cake


    I love to hear your feedback, please leave your thoughts and a rating using the comments section below!



    If you liked this apple buttermilk cake recipe,

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