Buttermilk Apple Cake
This is a recipe that I didn’t even alter. Thank you to Anne Lindsay on this one. This is a coffeecake-type cake that stays moist and is great for brunches, packed lunches or just plain dessert. I didn’t peel the apples because the skin is added fiber.
Ingredients
- 1/4 cup soft light margarine
- 2/3 cup packed brown sugar
- 1-1/2 cup of buttermilk (light)
- 1 cup of all-purpose flour (I use unbleached)
- 1 cup of whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp of salt
- 2-3 medium apples, cored and finely chopped (about 2.5 cups)
Topping
- 1/4 cup packed brown sugar
- 2 tsp cinnamon
- 1/4 cup of unsweetened shredded coconut
Directions
- Preheat oven to 350
- Lightly grease and flour an 8″ or 9″ square cake pan
- In a large bowl, beat together margarine and sugar until combined; beat in buttermilk
- Add flours, baking powder, baking soda, cinnamon, salt and apples; mix until combined
- Spread batter evenly in pan
- Topping: combine sugar, cinnamon and coconut; sprinkle over batter
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean
- Let cool in pan
Nutrition Per Serving
- Calories 192
- Sugar 21 g
- Carbohydrates 35 g
- Protein 3.9 g
- Fiber 2.9 g
- Fat 5 g
This is a nice moist cake. Serves great with coffee, fresh fruit, or just plain as is. Enjoy this and remember to make it your own.
It all started with a bite 
Easy to make, moist and delicious. A must try.
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