Rustic Buttermilk Apple Cake

Loaded with fresh apples, this rustic buttermilk cake is easy to put together and absolutely fabulous to eat. Serve it as a coffee cake, snack cake or for an easy dessert.

This rustic apple cake may look unassuming, but it is ready to wow your taste buds.  It comes together quickly in just a couple of mixing bowls. It is laced with buttermilk, cinnamon, and whole wheat flour.

It would make a perfect weekend treat with a cup of coffee or tea or would be fabulous for dessert. The simplicity makes it a perfect way to enjoy the best of apple season.

I am totally in love with apple cakes.  There are so many different ways you can do them. 

Big layered cakes with tons of frosting like my applesauce cake with soft caramel cream cheese frosting comes to mind as a showstopper. Or an old fashioned applesauce cake from grandma’s recipe box is simpler but also delicious.

There are also so many ways to do simple unassuming but still really delicious apple cakes.  My great-great grandma’s dutch apple cake is a good example of that.

It has been in my family for generations and we still enjoy it.  It is another cake that can be right at home on the breakfast table or the dessert table, either way it will be well received.

This rustic buttermilk apple cake is like that.  It is better for you than most cakes, so enjoying it for breakfast is not out of the question.

However if you were to be served a slice after a meal you would be appreciative as well.  The best part is it comes together quickly with no special equipment at all!

It is loaded with chunks of delicious apple that lend both moisture and flavor to the cake.  I used Envy apples and they added the perfect balance of sweet and tart and held up really well to the baking.

Because the cake is rustic in nature, you don’t even have to peel the apples.  That both save prep time and adds nutritional value to your final treat.  So you can feel better about reaching for that second piece!

There is some whole wheat flour mixed in as well.  Along with the all purpose flour, cane sugar and buttermilk it creates a great flavor while maintaining a soft and delicious crumb.

As you may imagine the apples and cinnamon smell amazing as they bake and you will be dying to get your hands on the finished product.  Let it cool for a bit, and then dig in while it’s still warm for an extra special treat!

We enjoyed our rustic apple cake just as it is.  It was sweet, but not too sweet and had a great balance of flavors.

If you are looking to take it to the next level, a drizzle of maple syrup or honey would be a way to do that.  Either would go so nicely and add a little extra kick for you sweet tooth if you need it.

Not to mention it would look fabulous too.  Of course I wouldn’t discourage a scoop of ice cream either if you were so inclined.

Tips, Tricks and Variations:

If you don’t have cane sugar, substitute half brown sugar and half granulated sugar.

If you don’t have whole wheat flour, using all purpose flour for all of the flour needed is ok.

If you don’t have buttermilk, sour a cup of milk with a teaspoon of lemon juice or vinegar and let sit for about 10 minutes before using. 

You could peel your apples if you prefer, but we really liked it with the skins on and it saves time that way too!

The cake batter will be thick, more like a dough. Don’t worry, the apples will add moisture.

You will have the best luck if your buttermilk and eggs are at room temperature. 

Melt the butter ahead of time and allow to cool a bit before you use.