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Makes
8 large cakes slices
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.
—CKReese
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Ingredients
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4-5
large firm granny smith apples (2 cups), cored, peeled and sliced into ¾” pieces
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5 tablespoons
sugar
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1 tablespoon
cinnamon
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3 cups
flour, sifted
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2 cups
sugar
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1 teaspoon
salt
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3 teaspoons
baking powder
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4
eggs
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1 cup
canola oil
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1/4 cup
orange juice
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1 teaspoon
vanilla
Directions
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Preheat oven to 380 degrees.
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Grease tube pan and lightly dust with flour, shaking to coat the pan. Discard any excess flour.
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In a large bowl combine apples, sugar and cinnamon and set aside.
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While fruit is macerating, in a separate bowl mix flour, sugar, salt and baking powder and set aside.
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Meanwhile with an electric mixer beat eggs and sugar until creamy. Add oil, orange juice and vanilla and mix until blended.
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Slowly incorporate 1/3 of the flour mixture to blend, being sure not to over beat. Repeat process until entire mixture is well combined.
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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.
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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.
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