Apple Cake Recipe – Easy Cinnamon & Buttermilk Bake

Last Updated on 2 months by Neha Deshmukh

Apple Cake Recipe – Easy Cinnamon & Buttermilk Bake

Hey everyone! There’s just something so comforting about a warm slice of cake, isn’t there? Especially when it’s filled with the sweet, slightly tart flavour of apples and a hint of cinnamon. I first made this apple cake on a particularly chilly autumn evening, and it instantly became a family favourite. It’s wonderfully moist, incredibly easy to make, and fills the house with the most amazing aroma. You absolutely have to try it!

Why You’ll Love This Recipe

This apple cake isn’t just delicious; it’s also incredibly forgiving. It’s perfect for beginner bakers, but seasoned cooks will appreciate how quickly it comes together. Plus, it uses ingredients you probably already have in your pantry! It’s a simple, rustic bake that’s perfect for afternoon tea, a cozy dessert, or even a special occasion. And honestly, who can resist a cake with a cinnamon-sugar crumble on top?

Ingredients

Here’s what you’ll need to make this delightful apple cake:

• 1.5 cup cake wheat or all purpose flour (about 190g)
• 0.5 cup castor sugar (about 100g)
• 2 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 1 cup chopped apples (about 150g) – I like to use Granny Smith for a bit of tartness!
• 0.25 cup olive oil or vegetable oil (about 60ml)
• 0.25 cup melted butter (about 57g)
• 0.5 cup buttermilk (about 120ml)
• 1 tsp vanilla essence
• 2 large eggs
• 3 tbsp castor sugar (about 30g) – for the topping
• 1 tsp ground cinnamon – for the topping
• 1 tbsp melted butter (about 14g) – for the topping

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really make this cake shine.

• Buttermilk is your friend: Don’t skip the buttermilk! It adds a lovely tang and helps create a super tender crumb. If you don’t have any, you can easily make a quick substitute (see FAQs!).
• Flour Power: You can use either all-purpose flour or cake wheat flour. Cake wheat flour will give you a slightly softer texture, but all-purpose works perfectly well too.
• Olive Oil – A Secret Weapon: I love using olive oil in this cake. It adds a subtle fruity flavour and keeps the cake incredibly moist. Don’t worry, you won’t taste the olive oil – it just enhances the overall flavour! Vegetable oil works great too if you prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease an 18cm baking pan and line the bottom with parchment paper. This will prevent sticking and make it easy to remove the cake.
2. In a large bowl, combine the flour, castor sugar, baking powder, bicarbonate of soda, and chopped apples. Give it a good mix so everything is evenly distributed.
3. In a separate bowl, whisk together the olive oil, melted butter, buttermilk, vanilla essence, and eggs. Whisk until everything is nicely combined.
4. Now, pour the wet ingredients into the dry ingredients. Gently mix with a wooden spoon until just combined. Don’t overmix – a few lumps are okay! Overmixing can lead to a tough cake.
5. Transfer the batter to your prepared pan. In a small bowl, mix together the topping ingredients: castor sugar, cinnamon, and melted butter. Sprinkle this mixture evenly over the batter.
6. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can vary!
7. Let the cake cool in the pan for about 10 minutes before carefully removing it. Serve warm with a dollop of whipped cream if you’re feeling fancy!

Expert Tips

• Don’t overbake! This is the key to a moist cake. Start checking for doneness around 40 minutes.
• Room temperature ingredients: Using room temperature eggs and buttermilk helps everything blend together more easily.
• Gentle mixing: Remember, gentle is key! Overmixing develops the gluten in the flour, resulting in a tough cake.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya swears by using plant-based buttermilk (almond or soy milk with a squeeze of lemon juice) and an egg replacer like flaxseed meal.
• Gluten-Free Adaptation: My sister, who’s gluten-free, uses a good quality gluten-free flour blend and it turns out beautifully!
• Spice Level: Add a pinch of nutmeg or cardamom to the batter for a warmer, more complex flavour.
• Festival Adaptations: This cake is perfect for Christmas or winter baking. Add a sprinkle of chopped walnuts or pecans to the topping for extra festive flair.

Serving Suggestions

This apple cake is delicious on its own, but it’s even better with…

• A scoop of vanilla ice cream
• A dollop of freshly whipped cream
• A warm cup of chai or coffee
• A dusting of powdered sugar

Storage Instructions

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep it in the refrigerator for up to a week.

FAQs

Can I use different types of apples in this cake?

Absolutely! Granny Smith apples are my go-to for their tartness, but Honeycrisp, Fuji, or Gala apples would also work beautifully.

Can I make this cake ahead of time?

Yes, you can! The cake actually tastes even better the next day. Just store it in an airtight container at room temperature.

What is the best way to ensure the cake is moist?

Don’t overbake it! And using olive oil or buttermilk really helps.

Can I freeze this apple cake?

Yes, you can! Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

Can I substitute the buttermilk with something else?

You can! Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make ½ cup. Let it sit for 5-10 minutes to curdle slightly before using.