Transport yourself back to simpler times with these old-fashioned picnic cakes that your grandma would definitely approve of. Each recipe is a nostalgic nod to home-baked goodness, featuring flavors and textures that make every bite feel like a warm hug on a sunny afternoon. Whether you’re hosting a gathering or enjoying a quiet moment in the garden, these cakes are sure to bring smiles all around.
Classic Strawberry Shortcake
Classic strawberry shortcake is a delightful dessert that brings together the sweetness of ripe strawberries, the creaminess of whipped cream, and the light, fluffy texture of homemade biscuits. It’s a treat that feels like a warm hug from grandma, making it a perfect addition to any picnic or family gathering. Plus, it’s simple enough for even beginner bakers to whip up in no time!
This dessert is all about layers—each bite offers a burst of fresh flavor and a satisfying texture contrast. The slightly sweet biscuits soak up the juices from the strawberries, while the whipped cream adds a rich creaminess that enhances every mouthful. Whether served in a bowl or stacked high on a plate, classic strawberry shortcake is sure to bring smiles to everyone’s faces.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, mix together flour, sugar, baking powder, and salt.
- Add the chilled butter and cut it into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, stirring gently until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter.
- Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Allow to cool.
- While the biscuits cool, whip the heavy cream with powdered sugar until soft peaks form.
- To assemble, slice the biscuits in half, layer with fresh strawberries and whipped cream, then top with the other half. Finish with more strawberries and whipped cream on top. Serve immediately and enjoy!
Lemon Poppy Seed Delight
Lemon Poppy Seed Delight is a delightful cake that captures the refreshing flavors of citrus and the subtle crunch of poppy seeds. This recipe is simple to prepare, making it an ideal choice for both seasoned bakers and newcomers alike. The bright, zesty lemon flavor combined with the nutty taste of poppy seeds creates a cake that’s both light and satisfying, perfect for a picnic or a family gathering.
This delightful treat is topped with a creamy glaze that adds a touch of sweetness, making it a wonderful addition to any dessert table. Its tender crumb and vibrant flavor profile are sure to please everyone, and best of all, it comes together quickly, so you can spend more time enjoying the great outdoors!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- Add the softened butter, eggs, milk, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Beat until well combined and smooth.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing the powdered sugar with 2 tablespoons of lemon juice until smooth.
- Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the cake while it is still warm.
Coconut Cream Cake
Coconut Cream Cake is a delightful treat that combines the rich flavors of coconut with a light, fluffy texture. With layers of moist cake and luscious cream, each bite transports you to a sunny paradise. This cake is not only delicious but is also straightforward to whip up, making it an excellent choice for both beginners and seasoned bakers.
The sweet coconut flavor paired with the creamy frosting makes it a festive addition to any picnic. It’s sure to bring back memories of summer gatherings and family get-togethers, reminding us of the joy of sharing homemade desserts. Let’s dive into making this delightful cake!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
- Additional shredded coconut for topping
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and shredded coconut.
- Combine Wet Ingredients: In another bowl, mix softened butter, coconut milk, eggs, and vanilla extract until well combined.
- Combine Mixtures: Gradually fold the wet mixture into the dry ingredients, mixing until just combined.
- Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- Prepare Frosting: In a medium bowl, beat heavy cream, powdered sugar, and coconut extract until soft peaks form.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting between the two cakes, then frost the top and sides. Sprinkle additional shredded coconut on top for decoration.
- Serve: Slice and enjoy this delightful Coconut Cream Cake at your next picnic or gathering!
Classic Vanilla Butter Cake
This Classic Vanilla Butter Cake is a delightful treat that brings back memories of sunny picnics and family gatherings. With its soft, buttery texture and rich vanilla flavor, it’s a simple cake that everyone will love.
Not only is this cake easy to make, but it also pairs beautifully with fresh fruits or a scoop of ice cream. It’s perfect for any occasion, whether it’s a picnic in the park or a cozy dessert at home. Ready to bake? Let’s get started!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix the Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Serve: Once cooled, frost with your favorite icing, or enjoy plain with fresh fruit on the side.
Peach Cobbler Cake
Peach Cobbler Cake is a delightful blend of sweet, juicy peaches and a soft, buttery cake that makes every bite a treat. It’s a comforting dessert that feels like a warm hug, perfect for enjoying during summer picnics or family gatherings. This cake is quite simple to make, using fresh or canned peaches, and it comes together in no time!
The cake has a lovely golden crust with a tender interior, making it a satisfying dessert that pairs beautifully with a scoop of vanilla ice cream. The rich flavor of the peaches shines through, while the cake’s texture offers a wonderful contrast. You’ll find yourself reaching for seconds!
Ingredients
- 4 cups fresh peaches, sliced
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix the sliced peaches with 1/2 cup of sugar and let them sit for about 10 minutes to release their juices.
- In another bowl, whisk together the melted butter, milk, and vanilla extract. Then, add the flour, baking powder, salt, cinnamon, and remaining sugar. Mix until just combined.
- Pour the batter into the prepared baking dish, then spoon the peaches and their juices over the top, distributing them evenly.
- Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow it to cool slightly before serving, ideally with a scoop of vanilla ice cream on the side.
Red Velvet Picnic Treat
Red Velvet Picnic Treats are a delightful twist on a classic favorite, offering a rich flavor and a vibrant color that makes them a showstopper at any gathering. These individual cakes, layered with creamy frosting, are not only delicious but also simple to make, perfect for a day out in the sun or a family picnic.
The moist, velvety texture combined with the tangy cream cheese frosting creates a comforting balance that will remind you of Grandma’s kitchen. Plus, their portable size makes them easy to share and enjoy without the need for utensils!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, mixing until creamy.
- Once the cakes are completely cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake. Slice and serve your delightful Red Velvet Picnic Treats!
Chocolate Chip Pound Cake
This Chocolate Chip Pound Cake is a delightful blend of buttery goodness and rich chocolate flavor. It’s moist and dense, making it a perfect treat for any picnic or family gathering. The combination of vanilla and chocolate chips creates a comforting taste that evokes memories of grandma’s kitchen.
Making this pound cake is simple and straightforward, making it a great recipe for bakers of all skill levels. Just gather your ingredients, mix them together, and watch the magic happen in the oven. You’ll have a scrumptious cake that everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and grease a loaf pan.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the heavy cream. Mix until just combined.
- Add Vanilla and Chocolate: Stir in the vanilla extract and chocolate chips until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and enjoying.
Carrot Cake with Cream Cheese Frosting
This classic carrot cake is a delightful treat that beautifully combines the sweetness of carrots with warm spices. With its soft, moist texture and rich cream cheese frosting, it’s a dessert that not only tastes good but also feels like a hug from Grandma. Plus, it’s surprisingly simple to whip up, making it a great option for both novice bakers and seasoned pros.
The flavors come together wonderfully, creating a cake that’s perfect for picnics or family gatherings. Its bright orange color and topped with crunchy walnuts make it as pleasing to the eye as it is to the palate. Once you taste this cake, you’ll understand why it’s a beloved classic.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, beat together oil, eggs, and vanilla extract until well combined. Gradually add this mixture to the dry ingredients, mixing until just combined.
- Add Carrots and Nuts: Fold in grated carrots and chopped walnuts, ensuring even distribution throughout the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Frosting: In a mixing bowl, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and the additional vanilla extract, mixing until smooth and fluffy.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake. Garnish with additional walnuts if desired.
Nutty Banana Bread
Nutty banana bread is a delightful treat that brings together the sweet, rich flavor of ripe bananas and the satisfying crunch of nuts. This simple recipe is perfect for any occasion, whether you’re enjoying a casual picnic or just want a comforting snack at home. Its moist texture and warm, inviting aroma will have everyone coming back for more!
Making this banana bread is a breeze, requiring just a few basic ingredients. With easy steps to follow, you’ll have a delicious loaf ready to slice and share in no time. Plus, it’s a great way to use up those overripe bananas sitting on your counter!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (or any nuts of your choice)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Add baking soda and salt to the banana mixture. Mix in the sugar, beaten egg, and vanilla extract until well combined.
- Slowly add the flour, stirring gently until just incorporated. Be careful not to overmix!
- Fold in the chopped walnuts or your preferred nuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Buttermilk Biscuit Cake
Buttermilk biscuit cake is a delightful twist on traditional layer cakes, combining the fluffy texture of biscuits with the sweetness of cake. This recipe offers a comforting taste, perfect for a picnic or family gathering. It’s simple to make, requiring just a few ingredients that you may already have in your pantry.
The cake layers are light and buttery, making them an excellent backdrop for your favorite toppings. Whether you choose to slather on fresh jam, whipped cream, or even some fruit, each bite feels like a little piece of nostalgia. This recipe is sure to transport you back to sunny afternoons spent with loved ones.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup buttermilk
- 1 cup whipped cream (for topping)
- 1 cup fruit preserves or jam (for filling)
Instructions
- Preheat the oven to 425°F (220°C) and grease a round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle.
- Using a round cutter, cut out biscuit shapes and place them in the prepared pan.
- Bake for 12-15 minutes, or until golden brown.
- Allow the biscuits to cool slightly before slicing them in half horizontally.
- Layer with fruit preserves and whipped cream, then replace the top half. Serve immediately or keep in the refrigerator until ready to enjoy.
Cherry Almond Coffee Cake
Cherry Almond Coffee Cake is a delightful treat that combines the sweetness of cherries with the nutty flavor of almonds. The tender crumb of the cake pairs perfectly with a crumbly topping, making it a lovely addition to any picnic or gathering. Simple to prepare, this cake can be enjoyed warm or at room temperature, providing a comforting experience for everyone.
With its burst of cherry flavor and fragrant almond notes, this coffee cake is sure to remind you of the cozy kitchen aromas from your grandmother’s house. It’s a straightforward recipe that even beginners can master, making it a great choice for baking enthusiasts and casual cooks alike.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup fresh or frozen cherries, pitted and halved
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the halved cherries and half of the sliced almonds.
- Pour the batter into the prepared cake pan and spread it evenly. In a separate bowl, mix the brown sugar, oats, remaining almonds, and cinnamon to create the crumb topping. Sprinkle this mixture over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Chocolate Peanut Butter Layer Cake
This Chocolate Peanut Butter Layer Cake is a delightful treat that combines rich chocolate cake with creamy peanut butter frosting. Each slice offers a well-balanced flavor profile that is sweet but not overwhelming, making it a hit for both kids and adults alike. It’s relatively simple to prepare, so you can easily whip it up for a picnic or family gathering.
With its moist layers and luscious frosting, this cake not only looks impressive but tastes deliciously indulgent. It’s the kind of dessert that brings back fond memories of childhood picnics and family celebrations, embodying the comfort of home baking.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- Chocolate shavings or mini peanut butter cups for decoration (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla. Gradually combine the wet ingredients with the dry ingredients.
- Carefully stir in the boiling water until the batter is smooth. Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the peanut butter, softened butter, and powdered sugar until creamy. Gradually add heavy cream until the desired consistency is reached.
- Once the cakes are cool, spread a layer of peanut butter frosting between the cakes, then frost the top and sides. Decorate with chocolate shavings or mini peanut butter cups if desired. Slice and serve!
Cinnamon Roll Cake
Cinnamon roll cake is a delightful twist on the classic cinnamon roll, combining the soft, pillowy texture of cake with the warm, comforting flavors of cinnamon and sugar. It has a rich, buttery taste, layered with swirls of cinnamon that will remind you of cozy Sunday mornings at grandma’s house. Plus, it’s quite simple to make, making it perfect for picnics or family gatherings.
With its gooey frosting and aromatic spices, this cake is not only a treat for the taste buds but also a joy to prepare. Whether you’re serving it for brunch or as a sweet treat at a picnic, this cake is sure to bring smiles. Let’s dive into how you can whip up this sweet confection!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk (for the frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the softened butter until crumbly. Stir in the milk, eggs, and vanilla until well combined.
- In a separate bowl, mix brown sugar and cinnamon. Pour half of the cake batter into the prepared pan, sprinkle with half of the cinnamon mixture, and drizzle with melted butter. Repeat with the remaining batter and sprinkle the rest of the cinnamon mixture on top.
- Using a knife, gently swirl the batter to create a marbled effect. Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting by whisking together powdered sugar and milk until smooth. Drizzle over the warm cake before serving.
Spiced Apple Bundt Cake
This Spiced Apple Bundt Cake is a delightful treat that brings together the warm flavors of cinnamon and nutmeg with the sweetness of fresh apples. It’s moist, tender, and bursting with cozy autumn vibes, making it an ideal dessert for any picnic or gathering. Plus, it’s simple to make, allowing you to whip it up even on a busy day.
The cake is topped with a luscious caramel glaze that adds a rich sweetness, perfectly complementing the spiced flavors. Each slice is not just a treat for the taste buds but also a nostalgic reminder of family gatherings and special occasions. It’s a cake that your grandma would surely approve of!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced apples (about 2 medium apples)
- 1/2 cup chopped walnuts (optional)
- 1 cup caramel sauce (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined. Fold in the diced apples and walnuts if using.
- Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with caramel sauce before serving.
