This light and fluffy buttermilk apple cake is a cross between a coffee cake and a dessert. It’s a yummy treat that isn’t too sweet so it makes a lovely breakfast or coffee break snack.

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What Kind Of Apples To Use?

Depending on the size of your apples, you’ll need two or three. I like to use this inexpensive apple slicer to get rid of the core and cut the apples into sections. Then I can easily dice them up. But you can certainly do all of the chopping with a pairing knife.

I prefer to use a crispy, sweet apple like Honeycrisp or Fuji for this cake, but honestly any type of apple will work.

Let’s Talk About Buttermilk

I used to be scared to death of buttermilk because I thought it was a “weird” ingredient. But now I understand how great it is. It adds a tangy richness to salad dressings and baked goods and it makes a really great marinade.

I’m a big fan of the Organic Cultured Buttermilk from KalonaSupernatural because it’s:

• non-homogenized
• grass fed
• cream topped
• and it comes from small family farms

But you can use any kind of buttermilk. And if you can’t find buttermilk at your grocery store, you can mix one cup of milk with 1 tablespoon of white vinegar and make your own.

Some Other Dessert Recipes You Might Like:

• Z-Ma’s Oatmeal Cookies
• Four-Ingredient Key Lime Pie
• Sweet and Salty Peanut Butter Oreo Bars
• One Pot French Yogurt Cake
• Creamy Frozen Yogurt Bark
• The Best Dark Chocolate Cupcakes
• No Bake Peanut Butter Chocolate Oat Cups

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