There are so many desserts and cakes that are sophisticated, elegant and just plain fancy, like the perfect little black dress, diamonds and heels. Well…this isn’t that dessert! To my family, this cake is dessert comfort food – like your favorite, broken-in pair of jeans and comfy T-shirt. This cake, moist with just the right amount of sweetness and brimming with apples and cinnamon, says home, family and lazy Sunday afternoons. This recipe was shared in a cookbook put together by my husband’s family at a huge family reunion a number of years ago.
After cheesecake, anything chocolate, pound cake and cannoli, (Ha!) this is my husband’s favorite cake. I know, we usually think of apple for Autumn, but really, isn’t a homey cake like this perfect any time of the year? It’s a great end of the winter season treat!
Use Granny Smith or Rome apples for this cake. I love that the batter goes together in a flash! This batter is super thick, almost like dough. You can let the batter sit and rest a bit while you’re peeling the apples.
I actually stepped out of my Crisco and flour comfort zone on this cake and tried the Pam baking spray. It worked beautifully! The cake popped right out of the pan after cooling. I had my fingers crossed the whole time, which isn’t a good when you’re trying to invert a cake! If you haven’t tried the Pam baking spray yet, go for it! It works!
- 3 cups flour
- 2 cups sugar
- 4 large eggs, at room temperature
- ½ teaspoon salt
- 3 tablespoons of baking powder
- 1/3 cup orange juice
- 1 cup vegetable oil
- 2 ½ teaspoons vanilla
- 6 medium or 3 large Granny Smith or Rome Applies
- 6 tablespoon sugar
- 3 tablespoons cinnamon
Preheat oven to 350 degrees. Grease and flour, (or spray with Pam baking spray) a tube pan. Core apples and set aside.
Mix all dry ingredients together in mixer bowl (flour, sugar, baking powder and salt.) Beat eggs with a fork in a separate bowl.
Add eggs to dry ingredients. Mix on low speed until blended. Add vegetable oil, orange juice, and vanilla. Beat on medium speed until blended. See, this batter is really thick! It’s totally ok to let this sit while you peel the apples.
Peel and slice apples medium thickness – not too thin! Combine the 6 tablespoons of sugar and 3 tablespoons of cinnamon. Sprinkle cinnamon sugar over apples slices.
Get your bowl of batter and give a stir! Put a layer of batter in the tube pan. Just drop the batter by a tablespoon. Next, put a layer of apples. Continuing layering batter and apples, finishing with a layer of apples on top.
As this cake bakes, the batter fills in, so don’t worry if there are spaces in the pan with no batter as you’re layering. It’s normal with this cake! Here’s the cake, ready for the oven!
Bake the cake up to 1 ½ hours, depending on your oven. This cake puffs up like a balloon! It’s a good idea to put a rimmed baking sheet under it just in case any of the batter overflows the pan. It didn’t for me today, but I thought it was going to! Check the cake at about the 55-60 minute baking mark; if the top is getting too brown, cover it with aluminum foil for the remainder of baking. Test for doneness with a cake tester or wooden skewer; when the skewer comes out clean, it’s done! My total baking time took 75 minutes.
This cake develops some cracks on the top, which is part of its homey charm! Let the cake cool on a wire rack for ten minutes, remove (carefully!) from pan and cool completely on the wire rack.
The house smells divine while this is baking. Doesn’t it look just delicious? It tastes so good! For a really awesome treat, warm a slice in the microwave for a bit and top with a scoop of vanilla ice cream!
I hope you try this apple cake. Thanks for stopping in on the first Sunday of Daylight Savings Time – more sunshine! I am psyched about that! Less sleep, but I’ll take more light at the end of the day, won’t you? Well, at least until that darn alarm rings on Monday morning!
Enjoy your day!