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Granny Smith Apple Cake Recipe
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5 from 1 vote

Granny Smith Apple Cake Recipe

Granny Smith Apple Cake recipe is a true celebration of the flavors and magic of Granny Smith apples.
Course Dessert
Cuisine American
Keyword Apple Cake, Granny Smith
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 349kcal

Equipment

  • 1 Mixing bowl

Ingredients

  • 2 cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • ½ tsp Salt
  • ½ cup Unsalted butter, softened
  • 2 large Eggs
  • 1 cup Buttermilk
  • 2 tsp Vanilla extract
  • 3 cups Granny Smith apples, peeled, cored, and diced
  • ½ cup Chopped walnuts (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
  • In a separate large mixing bowl, cream together the softened butter and eggs until light and fluffy. This will take around 2-3 minutes.
  • Gradually add the dry ingredient mixture to the butter and eggs, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition.
  • Stir in the vanilla extract until fully incorporated.
  • Gently fold in the diced Granny Smith apples and chopped walnuts (if using) into the batter.
  • Pour the batter into the prepared cake pan, ensuring it is evenly distributed.
  • Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Tips for baking Granny Smith Apple Cake

To ensure your Granny Smith Apple Cake turns out perfectly every time, consider these helpful tips:
  1. Use Granny Smith apples that are firm and slightly tart for the best flavor and texture.
  2. Dice the apples into small, uniform pieces to ensure they cook evenly and integrate well into the cake batter.
  3. For added richness, you can substitute sour cream for buttermilk in the recipe. This will give the cake a slightly tangier taste.
  4. Avoid overmixing the batter once the dry ingredients are added. Overmixing can result in a dense and tough cake.
  5. If you prefer a nut-free cake, you can omit the walnuts or substitute them with raisins or dried cranberries for added texture and flavor.

Nutrition

Serving: 100g | Calories: 349kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3.5g