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