📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I use a springform pan for easy release, but any cake pan will work. Just make sure to grease it well to prevent sticking!
2. In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Make sure there aren't any lumps!
3. In a separate bowl, whisk together 1/2 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 cup of buttermilk. If you don't have buttermilk, you can make your own by adding 1 teaspoon of white vinegar to 1/4 cup of milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
5. Fold in 3 cups of peeled and diced apples. I like to use a mix of Granny Smith and Honeycrisp for the best flavor and texture. Make sure the apples are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and spread evenly. Sometimes, I like to sprinkle a little extra cinnamon sugar on top for a nice crust.
7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 45 minutes – ovens can vary!
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience is key! This will prevent the cake from sticking or breaking.
9. Dust with powdered sugar or frost with your favorite cream cheese frosting, if desired. This cake is delicious on its own, but a little extra sweetness never hurts!
10. Slice, serve, and enjoy this delightful cinnamon apple cake with a warm cup of coffee or tea! Perfect for a chilly autumn evening.