Placerville Apple Hill Cake
Transport your taste buds to the picturesque orchards of Apple Hill with this Placerville Apple Hill Cake, a moist and aromatic dessert that’s brimming with the flavors of fresh apples and warm spices. Perfectly incorporating juicy, diced apples and a hint of cinnamon and nutmeg, this cake captures the essence of fall in every bite. The addition of buttermilk ensures a tender crumb, while optional pecans or walnuts add a delightful crunch. Whether baked in a bundt or a classic 9x13 pan, it’s easy to whip up and perfect for sharing at gatherings or savoring with a warm cup of coffee. Finished with a light dusting of powdered sugar, this rustic apple cake is simple yet irresistibly heartwarming—a must-try for apple dessert lovers!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 3 cups Apples, peeled, cored, and diced
- 1 cup Chopped pecans or walnuts (optional)
- Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a bundt pan. Lightly dust the pan with flour to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the diced apples and the chopped nuts (if using).
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired. Slice and serve!
Nutrition Facts
Calories |
6085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.6 g | 384% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 805.8 g | 293% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 487.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 634 mg | 49% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2108 mg | 45% | |
*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.
