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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Buttermilk Apple Cake

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★★★★★

5 from 2 reviews

• Author: jzmcbride
• Total Time: 1 hour
• Yield: 12 pieces 1x

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Description

This light and fluffy buttermilk apple cake is a cross between a coffee cake and a dessert. It’s an ideal treat but it isn’t overly sweet so it makes a really nice breakfast or coffee/tea break snack.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups dark brown sugar
• 1/3 cup oil (avocado oil or canola oil will work)
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 2 – 3 cups chopped apples (see note)
• (optional) 1/2 cup golden raisins

Topping

• 1/2 cup turbinado sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter

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Instructions

1. Preheat oven to 325 F.
2. Core and chop apples into small pieces.
3. Combine brown sugar, oil, egg, buttermilk, vanilla, and baking soda. Mix well by hand.
4. Add flour until fully incorporated.
5. Fold in apples and (optional) raisins
6. Pour batter into a greased 13 x 9 pan.
7. In a small bowl, mix the turbinado sugar, cinnamon and melted butter.
8. Sprinkle the topping over the top of the cake batter.
9. Garnish with additional apple slices, if desired.
10. Bake for 40 – 45 minutes.

Notes

Depending on the size of your apples, you’ll need 2 – 3 apples to get 2 1/2 cups. I did not remove the apple skins, but you can if they bother you. I cut the apples into small pieces, but you can also grate the apples if you want the cake to have less of a chunky texture. 

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: recipe
• Method: oven
• Cuisine: American

Keywords: apple, apple cake, buttermilk cake, buttermilk apple cake