Apple Cinnamon Buttermilk Cake Recipe | Fresh Local BC Apples
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: serves 6
- Category: cake, baking
- Cuisine: cake, baking
Ingredients
Scale
- 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 (1/2 stick), at room temperature
- 2/3 cup sugar
- 1 teaspoon Rondelle Pure Vanilla extract
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1 cup peeled and chopped apple (I used one medium Cortland)
- heaping tablespoon of turbinado sugar
- extra cinnamon for sprinkling
Instructions
- Preheat oven to 400 F. Spray an 8-inch round cake pan with cooking spray (specifically, the kind with flour in it) or butter and flour the pan.
- In a medium bowl or with a KitchenAid Artisan 5 Quart Stand Mixer, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 2 minutes.
- Add the vanilla and egg to the mixer and beat well.
- With the mixer on low, alternately add the dry ingredients and buttermilk in 3 additions, starting and ending with the dry ingredients (so dry, buttermilk, dry, buttermilk, dry).
- Beat only until just combined.
- Scrape the batter into the cake pan, smoothing the top with a rubber spatula. Scatter the apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Finally, sprinkle lightly with cinnamon.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then turn it onto a wire rack to cool.
