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–+ servings
An apple cake next to two slices on little plates.
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Buttermilk Apple Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

A delicious buttermilk apple cake recipe studded with tender apples and topped with sugar and nutmeg. Recipe adapted only slightly from Canal House Cooking Volume No. 7: La Dolce Vita via Leite’s Culinaria.

Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper, adapted from Canal House Cooking Volume No. 7: La Dolce Vita via Leite’s Culinaria
Ingredients
  • 6 tablespoons unsalted butter , room temperature
  • 3/4 cup turbinado sugar , plus 2 tablespoons for topping
  • 1 egg , room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg , plus more for topping
  • 1/2 cup buttermilk
  • grated zest of 2 large lemons
  • 4 small Winesap apples , peeled, cored, and cut into 1/2-inch thick slices
Instructions

  1. Preheat oven to 350 degrees F. Liberally grease and flour a 9-inch springform cake pan.

  2. Using a stand mixer fitted with the paddle attachment or hand held beaters, beat butter on medium speed until light and airy. Add 3/4 cup sugar, and continue beating until everything is pale and fluffy. Stop mixer as needed to scrape down sides. Switch mixer back on, and add the egg, followed by the vanilla.
  3. Meanwhile, in a medium bowl, use a fork to combine flour, baking powder, sea salt, and nutmeg.
  4. Switch mixer to low and add half the flour mixture, followed by all the buttermilk, and then the second half of the flour mixture. Add zest and mix on low just until combined.
  5. Spoon batter into prepared pan. Arrange apple slices in a circle along the outer edge of the pan, so that slices are set straight down onto batter. Create a star pattern inside the circle, and add one final slice at the very center. Sprinkle top with 2 tablespoons sugar and several grates of nutmeg.
  6. Place on a rimmed baking sheet and slide into oven. Bake for 50 - 60 minutes, or until the top is a light golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.
  7. Set cake aside to cool for a few minutes, then remove the springform side and allow to cool completely.