2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups peeled, cored, and diced apples (such as Granny Smith)
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined.
Fold in the diced apples.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for about 40-45 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.