Apple Buttermilk Cake

We ended up celebrating Thanksgiving with the Dewey family. They always include us in their family events and treat us like we are part of the family. They are the best! We had a great time with everyone.

It was a last minute decision to go, so I had to create something easy to share. I made a salad with apples, dried cranberries, almonds, and feta. I also baked an apple buttermilk cake. I thought it would be a nice addition to all of the traditional holiday pies.

The cake has a buttery, buttermilk base and is topped with apple slices. I used Granny Smith and sprinkled them with cinnamon and brown sugar before baking. It gave the cake a nice sweet crust. The cake has a moist crumb and the apples are nice and tender. This is an easy cake to make and a scoop of vanilla ice cream makes it even better.

The holidays are here! If there are any specific holiday recipes you would like to see in December, just let me know. I am going to start my holiday baking this week. I can’t wait!


Apple Buttermilk Cake


1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon, divided

Pinch of fresh nutmeg

1/2 stick unsalted butter, softened

2/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup shaken buttermilk

1 large Granny Smith apple, peeled, and sliced

2 Tablespoons brown sugar

Turbinado sugar (to sprinkle on top of cake)


Preheat oven to 400Β°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, salt, 1/2 teaspoon of the cinnamon, and nutmeg.


Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla. Add egg and beat until combined.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.


In a small bowl, combine the apple slices with the brown sugar and other 1/2 teaspoon cinnamon. Stir until apples are coated.


Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.


Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with vanilla ice cream if you wish.


If you like this apple buttermilk cake, you might also like:

Plum Nectarine Buttermilk Cake from Two Peas and Their Pod

Salt-Kissed Buttermilk Cake from 101 Cookbooks

Strawberry Buttermilk Cake from Dishing Up Delights

Buttermilk Spice Cake w/Cream Cheese Frosting from One Perfect Bite

Peach Almond Cake from Two Peas and Their Pod

Categories: Cake