Apple Buttermilk Cake
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.
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.
