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Apple Cake

  • 20m Prep Time
  • 45m Cook Time
  • 1h 5mReady In

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  • Cuisine : American
  • Course : Dessert

A moist spiced apple cake made with buttermilk and topped with a choice of vanilla butter frosting or butterscotch icing. Tart green apples and toasted nuts add texture and flavor.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ cups (190g) all-purpose flour or 1 cup (125g) all-purpose flour plus ½ cup (65g) whole wheat flour
  • 1 cup packed (230g) brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon grated or ground nutmeg
  • ½ teaspoon salt
  • 1 cup (245g) buttermilk
  • ½ cup (105g) vegetable oil
  • (2 tablespoons rum or brandy)
  • 1 teaspoon vanilla
  • 1 cup diced cored apples
  • ½ cup chopped toasted walnuts or pecans
  • 1
    • 4 cups (1 pound) powdered sugar, sifted
    • 1 stick (4 ounces) unsalted butter, softened
    • 4 to 6 tablespoons milk, dry sherry, rum, or coffee
    • 2 teaspoons vanilla or vanilla bean paste
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Combine in a medium bowl and beat together on medium speed: 4 cups (1 pound) powdered sugar, sifted; 1 stick (4 ounces) unsalted butter, softened
    2. Add and beat until smooth, starting with the smaller amount of liquid: 4 to 6 tablespoons milk, dry sherry, rum, or coffee; 2 teaspoons vanilla or vanilla bean paste; ¼ teaspoon salt
    3. If the frosting seems too thick, add more liquid a few drops at a time to reach a smooth, spreadable consistency. If it seems too thin, allow the frosting to sit for 15 minutes. These frostings tend to thicken on their own over time. If it is still too thin, add more powdered sugar. To store, cover the surface of the icing with plastic wrap. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated. Soften and stir or beat until smooth before using.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ cups (190g) all-purpose flour or 1 cup (125g) all-purpose flour plus ½ cup (65g) whole wheat flour
  • 1 cup packed (230g) brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon grated or ground nutmeg
  • ½ teaspoon salt
  • 1 cup (245g) buttermilk
  • ½ cup (105g) vegetable oil
  • (2 tablespoons rum or brandy)
  • 1 teaspoon vanilla
  • 1 cup diced cored apples
  • ½ cup chopped toasted walnuts or pecans
  • 1 Quick Vanilla Butter Frosting or Quick Butterscotch (Penuche) Icing

Let's Cook

  1. Step 1.

    Whisk together thoroughly in a large bowl, pinching out any lumps in the brown sugar: 1 ½ cups (190g) all-purpose flour or 1 cup (125g) all-purpose flour plus ½ cup (65g) whole wheat flour; 1 cup packed (230g) brown sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon grated or ground nutmeg; ½ teaspoon salt

  2. Step 2.

    Add and stir together until smooth: 1 cup (245g) buttermilk; ½ cup (105g) vegetable oil; (2 tablespoons rum or brandy); 1 teaspoon vanilla

  3. Step 3.

    Stir in: 1 cup diced cored apples; ½ cup chopped toasted walnuts or pecans

  4. Step 4.

    Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  5. Step 5.

    Let the cake cool in the pan on a rack. Serve warm, plain, or cool, unmold, and frost with: Quick Vanilla Butter Frosting or Quick Butterscotch (Penuche) Icing

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