• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Links
  • Recipe List
  • Store
  • The BBA Challenge

Apple Cinnamon Buttermilk Cake

November 2, 2009 by Nicole 76 Comments

Apple Cinnamon Cake in Pan

This easy, delicious, and moist apple cake recipe made with fresh apples may be my new favorite fall dessert.  It is tender, packed with tart apples and cinnamon, and very very easy to prepare. What’s not to love?

Apple Cinnamon Buttermilk Cake Cooling

On a whim, I decided to update my popular Blueberry-Strawberry Buttermilk Cake with fall flavors by swapping in apples, cinnamon and extra vanilla for the blueberries and strawberries.  But the result of the experiment was so much better than the original, I’m not sure if I’ll ever make the other version of this cake again.  It’s that good.

Apple Cinnamon Buttermilk Cake, Cut

Although the cake is excellent on its own, you could dress it up by drizzling slices with a salted caramel sauce and serving with dollops of freshly whipped cream.  At the moment,  I can’t think of anything more appealing than that.

Apple Cinnamon Buttermilk Cake, Detail

I really hope you give this cake a try, but if not, you should drop by my house.  I have a feeling fresh apple cake recipe is going to be a weekly standard for the next couple of months!

Related Recipes:

  • Easy Apple Galette Recipe
  • Apple Carrot Salad with Cilantro and Feta Cheese
  • Warm Red Cabbage Slaw with Apple and Caraway
  • Whole Wheat Sour Cream Apple Muffins
  • Caramel Apple Pear Cake

Around the Web:

  • Mom’s Apple Cake from Smitten Kitchen
  • Cinnamon Apple Pecan Crumb Bars from What We’re Eating
  • Gluten-Free Sour Cream Apple Cake from Karina’s Kitchen
  • Apple Coffee Cake from Simply Recipes
  • Whole Wheat Apple Pear Cake from Kalyn’s Kitchen
Apple Cinnamon Buttermilk Cake

Apple Cinnamon Buttermilk Cake

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 cup peeled and chopped apple (I used granny smith)
  • heaping tablespoon of raw sugar (demerara, turbinado, or Sugar in the Raw)
  • extra cinnamon for sprinkling

Instructions

  1. Preheat oven to 400 degrees. Butter and flour an 8-inch round cake pan* (or spray with Baker’s Joy or equivalent).
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of the flour mixture until just combined.
  3. Scrape batter into the cake pan, smoothing the top with a spatula. Scatter apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Sprinkle lightly with cinnamon.
  4. Bake in a preheated 400-degree oven until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes, then turn out onto a wire rack to cool until warm. Invert onto a plate. Serve plain, or with whipped cream and salted caramel sauce.

Notes

*You may use a 9-inch cake pan, if you don't have an 8-inch one. The cake will be a bit thinner than it appears in my photos and will bake slightly faster.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 203 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 39mg Sodium: 215mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 3g
© Nicole Cross
Category: Desserts

Filed Under: Adventures in Baking, Desserts, Holiday

Previous Post: « Wordless Wednesday: A Hike Before the Storm
Next Post: Wordless Wednesday: Acorn Squash »

Reader Interactions

Comments

  1. Tracey says

    November 2, 2010 at 1:22 pm

    I just baked this cake today and it is absolutely wonderful!! So simple, yet so delicious. Thanks for sharing - it was the perfect apple treat :)
    Reply
  2. Medallion says

    December 31, 2011 at 10:42 am

    Do you think that you could post some pictures of the processes? So I know how you achieved the beautiful product at the end. Thanks.
    Reply
  3. Kathy says

    March 3, 2012 at 5:34 pm

    This cake is stunning, definitely worth a go if you love apples and cinnamon. The buttermilk makes it so moist!
    Reply
  4. Courtney G. says

    September 9, 2012 at 3:49 pm

    I just made this tonight!! So good!!!
    Reply
  5. Deirdre says

    December 21, 2012 at 9:04 am

    I made these bad boys for work as my Christmas gift and they were a HUGE hit!!! I added walnuts to the recpie and instead of raw sugar on top, I subsituted it with brown sugar = SO GOOD
    Reply
  6. Felicia says

    April 27, 2017 at 12:36 am

    It smelled as good as it looked, but unfortunatly the cake was bland, at best. It didn't have the apple-y taste I hoped for, and I used to big apples.
    Reply
  7. Roger says

    May 8, 2017 at 1:35 pm

    Lol I came here for The buttermilk, but just 1/2 cup Would do the trick ? Lol I was expecting more Of buttermilk ... ? Thanks
    Reply
« Older Comments

Leave a Reply Cancel reply

Primary Sidebar

Follow

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Posts by Category

Copyright © 2019 · Privacy · Terms and Conditions