Cinnamon Apple Buttermilk Cake

I love fall baking. Something about those crisp days makes me want to stay in my kitchen, turn on the oven, and let my apartment fill with the smells of cinnamon and ginger.

Fall makes me want to eat cakes flavoured with pumpkin and apples, cinnamon and cloves. This cake is perfect for your fall baking craving.

Apple Cinnamon Buttermilk Cake

It’s not a light or airy cake. It’s pretty substantial, thanks in part to a combo of wheat and oat flour. Buttermilk keeps the cake nice and moist, and apples are both grated and stirred into the batter, and laid out on top of the cake.

Apple Cinnamon Buttermilk Cake

It’s the perfect, lightly sweet partner to a cozy cup of fall tea (pumpkin chai, anyone?)

Apple Cinnamon Buttermilk Cake

1 cup large flake oats
1 3/4 cup flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup maple syrup
1/2 tsp vanilla extract
3 eggs
3/4 cup buttermilk
1 apple, grated

2 apples, thinly sliced
2 tbsp melted butter
1-2 tsp cinnamon

Apple Cinnamon Buttermilk Cake


Preheat oven to 350, and butter a 9×11 inch baking dish.

In a food processor, pulse oats until they turn into a flour. Combine oat flour, flour, baking powder, spices, and salt in a medium bowl.

In the bowl of a stand mixer, beat butter until fluffy. Beat in maple syrup and vanilla extract until smooth. Beat in buttermilk, and then stir in grated apple. Fold in dry ingredients until just combined.

Spread out mixture in prepared baking dish. Top with thinly sliced apples, brush with butter, and sprinkle with cinnamon.

Bake until a cake tester inserted in the middle of the cake comes out clean, about 45 minutes.

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