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This light and fluffy buttermilk apple cake is a cross between a coffee cake and dessert. It's a yummy treat that isn't overly sweet.|

Buttermilk Apple Cake

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5 from 2 reviews

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


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.


Units Scale
  • 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
  • 23 cups chopped apples (see note)
  • (optional) 1/2 cup golden raisins


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


  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.


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