Buttermilk Apple Cake

Ingredients

• 1 1/3 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon combination of your favorite fall spices ((ground nutmeg, cloves, ginger))
• 1/2 cup (115g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup (160ml) buttermilk
• 250 g (about 2 cups/2 medium) apples, peeled, cored, and cut into 1/4-inch cubes (cut first, then measure)

Instructions

1. 1

   Preheat oven to 350F/180C. Grease and flour an 8" or 9" round springform pan (8" pan will yield a taller cake).

2. 2

   In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and spices. Set aside.

3. 3

   In a mixer bowl fitted with the paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in flour mixture in 3 additions, alternating it with buttermilk in 2 additions, starting and ending with the flour. Do not over mix. Fold in apples.

4. 4

   Scrape batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.

5. 5

   Serve cake warm or at room temperature. Optional, drizzle with homemade vanilla sauce for an extra treat.

6. 6

   Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

7. 7

   Cake can be frozen for up to 2 months.