Prep 10 mins
Cook 1 hr
- 1⁄2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons buttermilk
- 1 cup chopped apple
- 1⁄2 cup chopped walnuts
- 1 teaspoon vanilla extract
- Butter a 9x5x3-inch pan.
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
- Beat in eggs.
- Sift flour with salt, baking soda, and baking powder.
- Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the apples, nuts, and vanilla.
- Spoon batter into prepared pan.
- Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
- Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
This cake makes a tasty dessert either by itself or served with a little creme anglaise on the side. The leftover cake (if there is any!) makes a great breakfast with a nice cup of hot tea. I used chopped pecans instead of walnuts simply because that's what I had on hand.
This is EXCELLENT! Not only is it on the less sweet side, it also smells wonderful once baked and out of the pan and draws people to the table like bees to a flower:) I substituted the butter with margarine. Also, as I did not have buttermilk on hand, I used 1 tbsp. milk and to that I added a tbsp. of lemon juice, then allowed it to sit for 10 minutes before adding it into the cake batter. Thanks for posting! It's a keeper and now off I go to put it into my manual cookbook:)