With September comes lots of juicy apples! One of our favorite family recipes is an apple cake that has been passed down to me from my Great Aunt Mary. It’s such a moist, delicious cake that’s filled with layers of cinnamon apples. I promise, you are not going to want to miss this one!
Perhaps, you recognize this cake from my fall picnic tablescape. It’s a great idea to serve it with some warm apple cider. Yum!
A few years ago, I bought one of these apple peelers. It truly is a game changer when it comes to making apple desserts of any kind. I really dislike using a hand peeler because it seems to take forever. With this, you can pop the apple on and turn the crank. In no time, you have a peeled, cored and sliced apple. It’s amazing!
All of my apples are coated in sugar and cinnamon, just waiting to be added to the cake batter.
This is a bundt cake that calls for layering the cake batter with a layer of the cinnamon apples and then repeating. The batter to this cake will be especially thick. Not to worry. That’s how it should be. As a result, it makes for a moist and delicious cake!
I love the way the apples spread throughout the cake. The taste just says fall to me. My Nani and her four sisters are some of the best cooks and bakers that I know. As with most families, they share any good recipe with each other. I’m happy to share this one with you!
Apple Cake
Ingredients
Apples
- 6 apples granny smith
- 3 tbsp sugar
- 2 tsp cinnamon
Cake
- 3 c flour
- 2 1/2 c sugar
- 1 c vegetable oil
- 4 eggs
- 1/3 c orange juice
- 1/2 tsp salt
- 3 tsp baking powder
- 2 1/2 tsp vanilla
Instructions
Apples
- Peel apples, core and slice them 1/4” thick. Mix in a bowl with the sugar and cinnamon. Set aside.
Cake
- In a large bowl, combine the flour, sugar, oil, eggs, orange juice, salt, baking powder and vanilla. The batter will be very thick. Layer the bottom of a 10” bundt pan with 1/2 of the batter. Then, layer half of the apple mixture. Top with the rest of the batter and finish with a layer of apples on top. Bake at 350 degrees for 2 hours, or until a cake tester comes out clean. Allow to cool for 30 minutes, then remove it from the pan and continue cooling on a wire rack. Keep the cake wrapped to stay fresh.
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