I’m so excited to share this cake recipe with you that I can hardly type quickly enough.
Apple cake made my apartment smell like a bakery in fall, and I instantly felt comforted and happy. (Isn’t it amazing when baking does that?) Since this weekend comprises the last days of summer, it’s time that a cake like this make its way into your repertoire and your kitchen.
I used freshly picked apples from my mom’s apple tree surplus. Admittedly, throwing fruit that’s straight from the vine into a baked good seems like sacrilege, but I can assure you that it was well worth it; the cake and the spices didn’t overwhelm the tartness of the apples. Go apple picking, and use any extra apples for this cake. No weekend plans? That’s what you should do. It’s settled. lv, molly
Adapted from Smitten Kitchen
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs, room temperature
Powdered sugar for dusting
Preheat oven to 350 degrees. Butter a tube or bundt pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones. Then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Don’t reserve the juice at the bottom of the bowl; pour it on top of the apples for an even moister cake. Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester comes out clean. Once cool, dust with powdered sugar.