This comforting apple cake, moist and soft, has as many apples as a pie. Bake it in a tube pan for lovely presentation or a regular Pyrex for easy snacking squares. Adapted from the ever-inspiring Smitten Kitchen.
- 6 apples (a bit of tart is nice, eg Pink Lady, Granny Smith, McIntosh)
- 1 tablespoon cinnamon
- 5 tablespoons sugar
- 2 3/4 cups flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/4 cup orange juice
- 2 1/2 teaspoons vanilla
- 4 eggs
- 1 cup walnuts, chopped (optional)
- Preheat oven to 350 degrees. Grease a 9″ tube pan or 13″x9″ baking dish.
- Peel, core and cut apples into chunks (about 1/2″). Toss with cinnamon and sugar and set aside.
- Stir together flour, sugar, baking powder and salt in a large mixing bowl. Add oil, orange juice and vanilla, stirring well. Add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Fold in walnuts, if using.
- Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake until a tester comes out clean (about 1 1/2 hours for tube pan; 55-60 minutes for 13″x9″ pan). If using a tube pan, cool completely before running knife between cake and pan, and unmolding onto a platter. Dust with powdered sugar if you like before serving.
- When peeling apples, I find it easiest to remove a circle of peel around the top and bottom of the apple. Then it’s easy to peel strips from the top circle to the bottom one.
- This is a moist cake that keeps well at room temperature for a couple of days. After that it should be refrigerated.
- Any neutral-tasting oil will work well here. Costco in California carries avocado oil, which I really love for its high smoking point, neutral taste and monounsaturated fats, but it’s not a widely available option.
- Low-fat version: I’ve used 1/2 cup applesauce in place of 1/2 the oil, which works well.
Here’s a link back to the post and pictures.