(c) A Marcy Goldman, BetterBaking.Com Original Recipe
World's Best Deep Dish Apple Cake
For years, my (once) mother-in-law made an incredible deep dish apple cake. She gave me the recipe and although I followed it to the letter, my cake, while good, never looked like hers. I finally overhauled it from top to bottom myself and voila! I got the apple cake of my dreams. This is outrageously- packed with apples, old-fashioned, and easy cake.
18-24 large McIntosh apples, peeled, cored and quartered
1/3 cup sugar
3 tablespoons cinnamon
1 tablespoons fresh lemon juice
1 cup corn oil or canola oil
2 ½ cups sugar
4 teaspoons pure vanilla extract
3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon salt
Confectioner's Sugar for dusting
Preheat oven to 350 F. Spray a 9 by 13 inch baking pan with nonstick cooking spray. Place on a baking sheet, lined with parchment paper.
Prepare the apples and place in a large bowl. Toss with the sugar, cinnamon and lemon juice and set aside. In a large bowl, hand mix the oil and sugar; then add eggs and vanilla. Fold in flour, baking powder and salt to make a very gloppy, thick batter. It is pretty thick but not firm.
Place apples in the baking dish. They should totally cover the baking dish quite generously- pretty well overflow it - apples should just about being falling out of the baking pan. If you find you need more –now is the time to do it. Pour batter evenly over apples – or as best you can – depositing batter over the top of the apples. Shuffle pan a few times. This is really for effect; it doesn't do much - the batter settles more during baking.
Place on baking sheet and bake 60-90 minutes (it varies, depending on how juicy apples are) or until cake is set up and slightly browned on top and the middle doesn't seem raw or mushy.
(Bake this as long as it needs to bake the middle part through. It will take awhile. It will be a bit mushy -what with so many apples in it but it should not be raw batter in the center. If you are concerned about outer edges, lower temperature to 325 for the last third of the baking)
Let cool well before cutting. Dust with confectioners' sugar if you like.
Can be made ahead 2-3 days, but does not freeze well.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.