Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp work well)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This spice blend is reminiscent of the aromas that filled Nonna Rosa’s kitchen, a fragrance I’ve come to associate with warmth and family.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step always reminds me of my mother, Elena, who taught me that patience in baking yields the best results.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the diced apples and walnuts, if using. I recall Nonna Rosa often added a handful of walnuts for an extra crunch, a tradition I’ve lovingly continued.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and fragrant, bringing back memories of childhood afternoons spent in the kitchen.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International