Apple Cake

On my home page, I promised to share the good and the bad on my site. Well…here’s the “bad”, but not too bad.

With the coolness of Fall upon us, I wanted an apple dessert, but not a pie. Apple cake, I thought, would be just perfect. The cake I meant to make, had a nice layer of apples in the middle of it. Well, not paying attention to the recipe, I mixed all of the prescribed sugar and cinnamon together with the apples – leaving no sugar for the batter. I had a choice, either add more sugar to the batter and risk the cake being overly sweet, or, simply mix it all together and say a little prayer. I opted for the latter and it turned out nicely. To me, it tastes like a breakfast cake, but that’s OK. Oh, also, to add insult to injury part of the cake stuck to the pan when taking it out. Oops, I guess there wasn’t enough flour and Crisco on that part. I will make the cake again, and hopefully it will turn out as it should. I will post photos then. Fingers crossed.

Apple Cake recipe

2 1/3 cups sugar
2 t cinnamon
5 apple, peeled, cored and thinly sliced (I used Fuji)
3 cups flour
1 T baking powder
1 t salt
4 eggs
1 cup vegetable or canola oil
1/2 cup orange juice
1 t vanilla extract
Powdered sugar for dusting

Preheat oven to 350 degrees F. Grease and flour a 10″ Bundt pan.

Stir together 1/3 cup sugar and the cinnamon in a large bowl.

Mix flour and sugar thoroughly until the color is consistent.
After peeling the apples with a peeler, I prefer to use a “bird beak” knife to core the apples.

Add apple slices and toss to coat.

Using two spoons makes mixing the apples and dry ingredients together easier.
Mix until sugar and cinnamon is fully incorporated – be sure to check the bottom of the bowl.

In another bowl, stir together flour, 2 cups sugar, baking powder and salt.

Beat together eggs and oil in a large bowl with an electric mixer. Beat in orange juice and vanilla. Add in flour mixture and beat until smooth and well blended – mixture will be thick.

I happened to have one orange on hand so I juiced it.
However, one orange was not enough so I topped it off with bottled juice for a correct measure.

Spread half of the batter in prepared pan, then top with half of apple slices. Repeat with remaining half of batter and apple slices.

Again, this is the cake with al ingredients combined together due to my oops on the sugar measurement.

Bake until a toothpick inserted into center comes out clean, 75-80 minutes.

Transfer pan to a wire rack; let cool 1 hour. Loosen edges with a thin spatula and remove from pan. Let cool completely.

Dust with powdered sugar before slicing.


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