I tried making this cake with strawberries, and I was so glad to know that it still tastes the same- yummy and a little bit healthier than most cakes. It doesn’t matter what type of fruit you like; this recipe adapts to the season. My favorite fruits to pair with this are apples and strawberries. My friend tried this using blackberry and blueberry, and she was also as successful as me. I have a feeling you will be too. So please go ahead and try this at home for your family!
See what our friends from Completely Delicious have to say about this recipe:
“The best thing about this cake is that it is easy. E-A-S-Y. And it’s likely that you have all of the ingredients already in your kitchen.”
That’s the best part, fellow Moms or fellow parents- you can find most if not all ingredients in your kitchen. That is probably the most convenient thing ever. So if I were you, I will bake this and share this with my family like right now.
Ingredients
1 cup Gold Medal all-purpose flour
1/2 teaspoon Clabber Girl baking powder
1/2 teaspoon Clabber Girl baking soda
1 1/2 teaspoon McCormick cinnamon
1/4 teaspoon Morton salt
1/2 stick Land O Lakes unsalted butter, softened
2/3 cup Domino sugar
1/2 teaspoon McCormick pure vanilla extract
1 large Eggland’s egg
1/2 cup Borden well-shaken buttermilk
2 cups apples, peeled, cored and chopped
1/2 cup chopped Fisher pecans or walnuts
1 1/2 tablespoons McCormick cinnamon sugar
Instructions
Preheat oven to 400 degrees. Grease and flour one nine-inch cake pan.
In a medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. In a larger bowl cream together the butter and sugar with an electric mixer until light and fluffy. Add the vanilla and egg and beat well to combine.
With the electric mixer on low, add the flour mixture in three additions, alternating with the buttermilk and ending with the flour mixture. Fold in 1 cup of the chopped apples. Spoon the batter into the cake pan and smooth. Sprinkle with the rest of the chopped apples, the nuts, and the cinnamon sugar.
Bake for about 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool for about 10 minutes before removing it from the pan.
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Quick Tip: Serve with a scoop of vanilla ice cream.
Thanks again to Completely Delicious for this amazing recipe.
