If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dense, rich cake is perfect for when the temperature gets cool and the leaves change color. It is my girlfriend's family recipe, and made our apartment smell like apples and cinnamon for the entire evening. —David White
Makes 1 cake
- 3 large granny smith apples, peeled and sliced
- 2 teaspoons cinnamon
- 5 tablespoons granulated sugar
- 3 cups flour
- 2 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 cup vegetable oil
- 4 eggs
- 1 tablespoon vanilla extract
- 1/3 cup orange juice
- 1 tablespoon lemon
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/3 cup sweetened condensed milk
- 1/2 - 1 cups sifted confectioner's sugar (depending on preference)
- 1/2 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. In a medium-sized bowl, mix together apples, cinnamon, and 5 tablespoons sugar. Let stand.
- In a large bowl, combine flour, rest of the sugar, baking powder, salt, oil, eggs, vanilla, and juices. Beat until smooth by hand or with a mixer.
- Grease and flour a bunt pan. Starting with batter, layer batter and apples into bunt pan, finishing with the apples. Bake for one hour and fifteen minutes. Test with a toothpick to see if it's ready (should come out clean). Cool for 5 minutes before turning out onto serving dish.
- For the glaze: in a medium saucepan, melt all ingredients besides confectioners sugar, and mix till evenly combined. Remove from heat and whisk in confectioners' sugar. The more you add the harder it gets. While glaze is still warm, pour over the cake.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall