20 September, 2013

MOM'S APPLE CAKE

Probably the healthiest thing in this recipe was the 4 free-range eggs I whisked in at the end. But it was as moist and tasty as I was hoping. This was such a delicious treat!



Mom's Apple Cake  


6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
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
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan (I don't own one, and used a bundt instead). 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. Stir in chopped walnuts. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

If you are using a bundt pan, prepare as follows: Toss a handful of cinnamon apples into bottom of pan, pour half of batter over, pour remaining apples, followed by remaining batter.

If you are using a tube pan:
Pour half of batter into prepared pan. Spread half of apples over it. 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.




(from Debra at Smitten Kitchen)

1 comment:

  1. O, man, o, man! Perfect for this time of year.

    ReplyDelete