This Apple Buttermilk Brunch Cake is so decadent and can be served for breakfast or dessert. It gets made with a plethora of fresh, Granny Smith Apples and served warm with a buttermilk glaze topping.
Words just can’t express how good this cake really is. I usually have to make a few tweaks after experimenting with a new recipe, but this came out heavenly on the first go. The cake has 2 Granny Smith apples in the middle and gets topped with a layer of sliced apples tossed in cinnamon and sugar. I amped up the apple flavor and moisture by adding 1/3 c. of applesauce to the mix as well. You just can’t go wrong with plenty of apples and cinnamon!
I’ve been really trying to add step-by-step photos to my posts, but time was not on my side today. My kids really want to go to Eckert’s Farm to pick apples and ride ponies. They had such a great time there last year, but I really wish this weather would cool down already. Hopefully, I come back with more great apples to make another Apple Buttermilk Brunch Cake.
You should seriously, consider making this recipe if you are hosting a brunch this fall or for Thanksgiving. It is the perfect accompaniment to a great, overnight egg casserole. Just add a fruit salad and a great mimosa or bellini to the mix and you’re winning big in life. There is just no better meal than a perfectly executed brunch, right friends?
MORE TO LOVE:
This Apple Buttermilk Brunch Cake has plenty of fresh, Granny Smith apples and a buttermilk glaze topping.
- 2 1/4 c. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. nutmeg
- 1/8 tsp salt
- 1/2 tsp. cinnamon
- 1 1/3 c. sugar
- 1/3 c. applesauce
- 1 tsp. vanilla
- 2/3 c. buttermilk
- 2 Granny Smith apples; cubed
- 1/2 c. chopped pecans or walnuts (optional)
- 1/2 c. butter; softened
- 3 eggs
- 2 Granny Smith Apples; thinly sliced
- 1/4 c. sugar
- 1/2 tsp. cinnamon
- 1 c. powdered sugar
- 1/4 c. buttermilk
Preheat your oven to 325 degrees.
Grease and flour a 10 inch spring form pan.
In a bowl; combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate mixing bowl; cream together the softened butter, vanilla and sugar.
Add the eggs one at a time and beat until combined.
Pour in the buttermilk and applesauce; beat until combined.
Slowly, add the flour mixture and beat until combined.
Stir in the cubed apples and pecans.
Add mixture to the prepared spring form pan.
In a small bowl; mix together the sliced apples, sugar and cinnamon.
Add the sliced apples to the top of the cake mixture.
Bake for around 1 hour and 15 minutes or until cooked through.
Allow the cake to cool for at least 10 minutes before removing the side of the pan. Prepare the glaze mixture.
Whisk together the powdered sugar and 1/4 c. of buttermilk. Add additional buttermilk as needed if mixture is too thick.
Drizzle the glaze over the top of the cake with a spoon. Serve while the cake is still warm for best results.