A moist and flavorful apple cake spiced with cinnamon and nutmeg, perfect for autumn gatherings and dessert lovers.
This apple cake recipe has been passed down through generations, inspired by the rich flavors of autumn harvests in traditional American homes.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups peeled and diced apples
1/2 cup chopped walnuts
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Fold in the diced apples and walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Store the apple cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, place a slice of apple cake on a microwave-safe plate and microwave on medium for 20-30 seconds or until warm. Alternatively, reheat in a preheated oven at 300°F (148°C) for 5-10 minutes.
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