Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (3g)
  • 1 tsp cinnamon (2.6g)
  • 1/2 tsp salt (3g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup coconut sugar or light brown sugar (150g)
  • 2 large eggs
  • 3/4 cup buttermilk (180ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups grated Granny Smith apples (300g)
  • 1 cup cold heavy whipping cream (240ml)
  • 2 tbsp powdered sugar (15g)
  • 1/2 tsp vanilla extract (2.5ml)
  • 1/4 tsp lemon juice (1.2ml)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and line the bottom with parchment paper. Grate the apples using the medium hole of a box grater, scooping them lightly into the measuring cup.
  2. In a large bowl, cream the softened butter and coconut sugar until the mixture is pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients and the buttermilk to the butter mixture, alternating between the two and stirring until just combined.
  4. Gently fold the grated apples into the batter using a spatula. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for at least 15 minutes before removing from the pan.
  5. Pour cold heavy cream into a chilled bowl. Add powdered sugar, vanilla, and lemon juice. Whip on medium-high speed until medium-stiff peaks form, taking care not to over-whip.