• Preheat the oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
• Mix the dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• Cream the butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the eggs: Beat in the eggs one at a time, then mix in vanilla extract.
• Combine: Add the dry ingredients in batches, alternating with the buttermilk. Mix just until combined.
• Add the apples: Gently fold in the diced apples and chopped walnuts or pecans.
• Bake: Transfer the batter to the prepared pan and spread evenly. Bake for 38–45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Serve: Dust with powdered sugar or drizzle with a simple vanilla glaze before serving.

Recipe Notes

• Use firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn.
• Do not overmix the batter after adding the flour; this keeps the cake tender.
• For extra warmth, add a pinch of ground cloves.
• Serve warm with whipped cream, vanilla ice cream, or caramel sauce.