This is our third time making this dessert this week. It’s crazy good!

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peeled and chopped apples (Granny Smith or Honeycrisp work well)
1/2 cup chopped walnuts or pecans (optional)

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix until well blended.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Fold in the chopped apples and nuts, if using.

Pour the batter into the prepared baking dish, spreading it evenly.

Bake for 35-40 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before serving.

For a spicier cake, add a pinch of ground cloves or allspice to the batter. You can also experiment with different types of apples for varied flavors and textures. If you prefer a sweeter cake, drizzle a simple glaze made from powdered sugar and milk over the top once it has cooled. For a nut-free version, simply omit the walnuts or pecans.