Serves a Crowd

Apple Cake Lorraine

September 26, 2018
Photo by Hannah Currie
Author Notes

I was researching all different kinds of vintage apple cakes when my Dad told me that his Aunt Lorraine's was the best he ever had. He asked around for the recipe and, lo and behold, this cake became a winner. Sometimes the perfect recipe is right under your nose. —Hannah Currie

  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 10-12
Ingredients
  • Apple Cake Lorraine
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 3 eggs, lightly beaten
  • 3 cups apples, thinly sliced
  • 1 cup walnuts, chopped
  • Lemon Glaze
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
In This Recipe
Directions
  1. Apple Cake Lorraine
  2. Preheat oven to 350°. Grease and flour a 12-cup bundt pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and oil.
  4. Add eggs, vanilla, and lemon extract and beat until lightened in color and texture.
  5. In another large bowl, sift together flour, baking soda, salt, and cinnamon.
  6. Slowly add dry ingredients to mixer. Fold in apples and walnuts.
  7. Scoop out batter into pan and use a spoon to even it out.
  8. Bake for 60-65 minutes, until a toothpick inserted into the cake comes out clean.
  9. Let cool for 5 minutes. Use a small knife to gently separate the sides of the cake from the pan. Invert pan onto baking rack and let cool completely.
  1. Lemon Glaze
  2. Make glaze by whisking together powdered sugar and lemon juice.
  3. Once cake is completely cool, drizzle glaze over top of cake.

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