Ingredients
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup vegetable oil
Zest of 1 lemon
3 medium apples, peeled, cored, and chopped
For the Topping:
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, buttermilk, vegetable oil, and lemon zest until fully combined.
Combine and Fold in Apples: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped apples, making sure they’re evenly distributed throughout the batter.
Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Add Topping: In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle it evenly over the batter.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Enjoy.