Sage Apple Cake
Infused with the earthy aroma of fresh sage and the natural sweetness of tender apples, this Sage Apple Cake is a delightful twist on classic autumn baking. A rich batter, accented with warm spices like cinnamon and nutmeg, is made irresistibly moist with buttermilk and the addition of diced apples, such as Granny Smith or Honeycrisp. The finely minced sage leaves add a surprising savory note, perfectly balancing the sweetness of the cake. Baked to golden perfection and optionally dusted with powdered sugar, this elegant yet easy dessert is ideal for cozy gatherings or a unique holiday centerpiece. Perfectly suited for apple season, this recipe celebrates the harmonious blend of fresh herbs and seasonal fruit.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 tablespoons fresh sage leaves, finely minced
- 0.75 cup buttermilk
- 2 cups apples, peeled, cored, and diced (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and minced sage leaves.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined.
Gently fold in the diced apples with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring 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 |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 37.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 124 mg | 3% | |
*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.
