This apple cake tastes better the next day, so it's perfect for a lazy weekend of breakfast in bed! Full of apples and easily adaptable to your dietary needs (can swap in whole wheat flour or another gluten free blend, applesauce instead of oil, nuts, etc.), this cake is easy to make and nearly impossible to mess up! —Judith Rontal
2 3/4 cups
vegetable oil (or swap 1/2 with applesauce)
freshly squeezed orange juice
2 1/2 teaspoons
In This Recipe
Preheat oven to 350º F. Grease and flour a tube pan.
Peel, core and chop the apples. Use any variety that bakes well (e.g. McIntosh, Granny Smith, Fuji). Combine with the cinnamon and 5 tablespoons of sugar. Set aside.
Sift together the flour, baking powder and salt. Set aside.
Mix together the oil (and applesauce if using), orange juice, sugar, vanilla and eggs. Gently fold in the dry ingredients, making sure to scrape down the sides.
Pour half of the batter into the pan. Evenly spread half of the apples and their juices on top. Repeat with the rest of the batter and apples. You will think you don't have enough batter, but it will come out fine! Bake for 1 1/2 hours, or until a tester comes out clean. You may need to cover with foil during the last 30 minutes if the top gets too brown. Cool to room temp and flip it out onto a plate. This cake tastes better the next day and can stay covered at room temp in foil.