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Author Notes: This is a rendition of my mom’s classic apple cake that we made with apples from our orchard. It’s perfect on it’s own or served with vanilla ice cream, a drizzle of honey and a sprig of rosemary.
Makes 8 large cakes slices
large firm granny smith apples (2 cups), cored, peeled and sliced into ¾” pieces
cups flour, sifted
teaspoons baking powder
cup canola oil
cup orange juice
- Preheat oven to 380 degrees.
- Grease tube pan and lightly dust with flour, shaking to coat the pan. Discard any excess flour.
- In a large bowl combine apples, sugar and cinnamon and set aside.
- While fruit is macerating, in a separate bowl mix flour, sugar, salt and baking powder and set aside.
- Meanwhile with an electric mixer beat eggs and sugar until creamy. Add oil, orange juice and vanilla and mix until blended.
- Slowly incorporate 1/3 of the flour mixture to blend, being sure not to over beat. Repeat process until entire mixture is well combined.
- Pour half of the batter in the pan. Arrange half of the apples in a circular fan around the center “tube.” Pour the remaining batter in the pan and arrange the second half of the apples in the same manner.
- Bake for one hour, until cake is spongy to the touch and a toothpick comes out clean. Remove from oven and cool on a wire rack. Allow cake to set for one hour before removing from pan.
- This recipe was entered in the contest for Your Best Apple Cake