Apple and buttermilk cake recipe
This rich, dense apple and buttermilk cake is slow-baked to yield a beautiful caramelised apple topping. Enjoy it still warm from the oven with a dollop of cream for the perfect afternoon tea treat.
- 5 Granny Smith apples
- 3 tbsp raw sugar
- 2 tsp cinnamon
- 2 2/3 cups (400g) plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (335g) caster sugar
- 1 cup (250ml) vegetable oil
- 1/2 cup (125ml) buttermilk
- 4 eggs, room temperature
Preheat oven to 170°C (150°C fan-forced). Grease and line a 22cm springform cake tin. Peel and core apples and chop them into 1.5cm pieces. Toss them in the raw sugar and cinnamon.
Whisk together flour, baking powder, salt and sugar in a large bowl. In a separate bowl, combine oil, buttermilk and eggs. Gradually add wet ingredients to dry ingredients, beating well until just combined. It will have a thick consistency.
Pour half the batter into the prepared tin. Top with half the apples. Add remaining batter, spreading it out to cover apples. Top with remaining apples.
Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Check cake after an hour - if it is becoming too brown, cover loosely with a piece of foil.
- Choose a green apple for this recipe so that the pieces keep their shape during baking.
- I used a normal round baking tin, but a ring tin would alleviate the potential problem of an undercooked centre.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
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