Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, incorporating each well before adding the next. Stir in the vanilla extract.
5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined, being careful not to overmix.
6. Gently fold in the diced apples and optional chopped nuts.
7. Pour the batter into your prepared pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If using a Bundt pan, baking time might be slightly longer (60-70 minutes).
9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. While the cake cools, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk (or apple cider), and vanilla extract until smooth. Drizzle over the cooled cake.
Short Tips
* For the best apple flavor and texture, use a mix of sweet and tart apples.
* Don’t overmix the batter once the dry ingredients are added; this can make the cake tough.
* If your cake starts to brown too quickly, you can tent it loosely with aluminum foil.
* This cake tastes even better the next day as the flavors meld.
* Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully!
