A moist and flavorful apple cake perfect for fall, featuring fresh apples and optional nuts.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
4 cups peeled and diced apples (about 4 medium apples)
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the diced apples and nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan(s) and spread it evenly.
Bake for 45-50 minutes for a 9×13 pan or 30-35 minutes for round pans, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, consider incorporating a teaspoon of nutmeg or a splash of lemon juice into the batter.
This cake can be served warm with a scoop of vanilla ice cream or dusted with powdered sugar for a delightful finish.