My Fresh Apple Brandy Cake
Indulge in the warm, spiced flavors of "My Fresh Apple Brandy Cake," a moist and aromatic dessert that combines the sweetness of fresh apples with the subtle sophistication of brandy. This easy-to-make cake features a soft, tender crumb thanks to a perfectly balanced blend of buttermilk, diced apples, and warm spices like cinnamon and nutmeg. Topped with a delicate dusting of powdered sugar, this crowd-pleasing treat is perfect for gatherings, holiday celebrations, or as a comforting dessert any time of year. With optional chopped pecans or walnuts for added crunch, this recipe is a must-try for anyone craving a homemade apple dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cups Brandy
- 0.5 cups Buttermilk
- 3 cups Fresh apples, peeled, cored, and diced
- 1 cup Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
Add the brandy and buttermilk to the wet ingredients, mixing until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the diced apples and nuts (if using) with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 40.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
