(c) A Marcy Goldman, BetterBaking.Com Original Recipe
You-Tube Apple Cake
Apples, batter, spice and a nice, leisurely bake, result in a fragrant, autumn, apple cake fit for Thanksgiving or every minute leading up to and after! This is one good cake. Sometimes, I fold in chocolate, cinnamon or caramel chips. Do make sure your spices are fresh, fresh, fresh – this cake relies on the best of cinnamon to really shine. A touch of orange juice and vanilla are also in the mix. The good news is that you can use melted unsalted butter or quicker yet, canola oil.You know that a tube cake pan is the round one, sort of like an angel food cake pan with the center post and some tube pans come with removable bottoms and some don’t (it doesn’t matter for this recipe). You can also use an angel food cake pan or a Bundt for this marvelous cake.
5-8 large apples, such as McIntosh, pared and quartered
2 teaspoons ground cinnamon
¾ cups sugar
1 cup canola oil or unsalted butter, melted
2 cups sugar
1 tablespoon pure vanilla extract
1 cup fresh orange juice
½ teaspoon salt
4 teaspoons baking powder
4 cups all-purpose flour
½ cup semi-sweet chocolate chips or caramel chips or cinnamon chips
* King Arthur Flour has cinnamon chips
Line a baking sheet with parchment paper. Generously spray a 10 inch tube pan with nonstick cooking spray. Place on the baking sheet.
Preheat the oven to 350 F.
Prepare the apples and toss with ¼ cup of the sugar/cinnamon mixture. Set aside.
In a mixer bowl, blend the oil and sugar, then blend in the eggs, vanilla, and orange juice. Fold in the salt, baking powder, flour and chocolate chips. Blend well, making sure no oil/sugar is stuck in the well of the mixer bowl.
Spoon half the batter into the pan. Distribute half the apples on top, then half the sugar/cinnamon and then repeat, with the remaining batter, sugar/cinnamon and the apples. Bake 75-90 minutes or until cake tests done when gently touch (it springs back and a cake tester inserted comes out clean). Turn out onto a cake rack to cool. Cool to almost room temperature before serving.
© This is a Marcy Goldman/BetterBaking.com original recipe
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