Frosted Buttermilk Apple Cake Loaf With Apples, Flour, Salt, Baking Powder, Baking Soda, Cinnamon, Buttermilk, Large Egg, Sugar, Vanilla, Unsalted Butter, … A high angle close up vertical photograph of a home cook applying some frosting to a freshly baked loaf of buttermilk apple bread
2 apples, peeled and diced
1 cup flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup buttermilk + 2 tablespoons, divided
1 large egg
⅔ cup sugar
2 teaspoons vanilla, divided
½ stick unsalted butter, room temperature
1 cup powdered sugar
Preheat oven to 350°F. Coat a 8×4-inch loaf pan with cooking spray. Set aside.
Whisk flour, baking powder, baking soda, salt and cinnamon together in an large bowl. In a separate bowl, beat butter and sugar for 2 minutes or until pale in color and just fluffy. Add 1 teaspoon vanilla and egg and beat until well mixed. Add ⅓ flour mixture to wet ingredients and mix until just combined. Add ½ buttermilk and beat until incorporated. Add ⅓ of flour mixture and remaining buttermilk, slowly mixing until combined. Beat in last ⅓ of flour mixture until batter is mixed. Gently fold in diced apples until well combined.
Pour batter into prepared loaf pan. Bake for 45-60 minutes or until a cake tester inserted into middle of loaf comes out clean.
Cool directly in pan for 10 minutes then carefully remove loaf from pan to finish cooling on a wire rack.
Once cake has completely cooled, mix powdered sugar, 1 teaspoon vanilla, and slowly add buttermilk until frosting reaches desired consistency. Drizzle frosting over cooled cake. Slice to serve.