We love all things apple in the fall, apple cider, applesauce, and of course practically anything baked with apples. If there’s one way to sink our teeth into the fall season it’s with this amazing buttermilk apple loaf cake. There’s really something special about this moist cake, especially the subtle sweetness that we expect from baking with one of our favorite fruits, apples. Our buttermilk apple cake loaf is perfect for a weekend brunch, for a book club, or to send off as a care package or a welcome to a new neighbor.
Apples and cinnamon are an essential combination when it comes to creating a perfect fall flavor. The sweetness of the apple and the warm spice from the cinnamon just ooze of comfort and will make our kitchen smell absolutely amazing – we can’t think of a better aromatherapy to help us feel warm and relaxed. While these are important ingredients in the recipe, it’s the buttermilk that makes a big difference, adding the right balance of moisture to the cake, so when it comes out of the oven and cools, the cake is able to stay perfectly moist and delicious. We could skip the frosting here, but why?! A nice drizzle of a simple vanilla sugar frosting is just that little bit of added sweetness and flair.
Frosted Buttermilk Apple Cake Loaf
Fall is absolutely one of our favorite seasons for baking and naturally, apples are often a big part of our seasonal recipes. Our buttermilk apple cake loaf is one we love to share and of course, we love to eat it ourselves! A slice of this with a cup of coffee or packed in a lunch as a snack is so satisfying. When we think about all of the ways to bring fall into our kitchens, apples are definitely on the list. What better way to celebrate the season than with a slice of this moist and delicious buttermilk apple cake loaf! We hope you enjoy it as much as we do.
INGREDIENTS
- 2 apples, peeled and diced
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup buttermilk + 2 tablespoons, divided
- 1 large egg
- ⅔ cup sugar
- 2 teaspoons vanilla, divided
- ½ stick unsalted butter, room temperature
- 1 cup powdered sugar