This Apple Buttermilk Cake is wonderful! I cut the recipe in half, and made a 4 1/2 inch mini cake for our little family. The cake has a moist crumb and the apples are nice and tender. This is a SUPER easy cake to make, and would be even better served warm with a scoop of ice cream! If you aren’t an apple fan, just throw peaches or berries on top instead of the apples. They will sink to the bottom, but the cake will taste just as great. Enjoy!
Apple Buttermilk Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
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
A little bit of extra cinnamon
Turbinado sugar (to sprinkle on top of cake)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, salt, 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 extra 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, and serve!