Apple Cinnamon Cake

Instructions

1. Prepare the apples
   Peel, core, and dice the Granny Smith apples into 1/4-inch cubes. Toss them with 1 tablespoon of cinnamon and the brown sugar in a bowl. Set aside to allow the flavors to meld while you prepare the batter.
2. Make the batter
   In a medium bowl, whisk together the flour, baking powder, salt, remaining cinnamon, and nutmeg. In a large bowl, using an electric mixer, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the apple mixture with a rubber spatula.
4. Prepare for baking
   Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9x13-inch baking dish. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake the cake
   Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil halfway through baking.
6. Cool and serve
   Allow the cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.