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Sep 15

Apple cake

In my haste to start baking with pumpkin, I completely overlooked the best part about September: apples!

Every year my family takes a trip to See Canyon and come home with brown paper bags brimming with apples freshly picked from the trees. Although many are eaten straight from the bag, we usually end up with enough for multiple apple recipes.

So far I’ve printed out recipes for caramel apple sticky buns, apple cider doughnuts and fancy caramel apples. I thought I’d start with this recipe for apple cake, as it was pretty simple and I had all the ingredients on-hand.

One major change I made to the original recipe was substituting apple sauce for most of the oil. I’ve done that in a few other recipes to cut down the fat content, and it seemed like a perfect fit here. Also, I was nearly out of vegetable oil but had loads of applesauce, which is one of my toddler’s favorite snacks. Win-win! The applesauce also makes the cake moist and flavorful.

The original recipe called for a tube pan, which is similar to a Bundt cake pan, but has straight sides. I do not own a tube pan, so debated using a 9×13 or round cake pan. I finally settled on a springform pan, since the apple chunks were supposed to stay on the top. Most of them sunk slightly, but it was still better to have the chunks toward the top than on the bottom like they’d be with a regular Bundt cake pan. It’s also prettier than using a a rectangular pan, and I think it makes too much cake for a regular round cake pan.

The only thing to watch out for in this recipe is the cinnamon and sugar-coated apple chunks. They are SO GOOD! I probably could have eaten all six cups of them.

All in all, the apple cake was a great early-Autumn recipe.


Recipe: Apple cake

Adapted from smittenkitchen.com

  • 6 medium to large apples
  • 1 tablespoon cinnamon
  • 5 tablespoons sugar
  • 3 cups cake flour (or 2 3/4 cups all-purpose)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup applesauce
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla
  • 4 eggs
  1. Preheat oven to 350 degrees. Grease a 9-inch springform cake pan.
  2. Peel, core and chop apples into chunks. Add cinnamon and 5 tablespoons sugar.
  3. Whisk together applesauce, vegetable oil, sugar, orange juice and vanilla. Add eggs one at a time, whisking after each addition.
  4. Add flour, baking powder and salt and mix until just incorporated.
  5. Add half of batter to cake pan. Spread half of apples on top. Add the rest of the batter, and then arrange the rest of the apples over it.
  6. Bake for about 1 hour and 15 minutes, or until a toothpick stuck in the middle comes out clean.
  7. Cool completely and remove springform siding from pan. Sprinkle with powdered sugar if desired and serve.

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1 comment

  1. Sarah

    Yum, yum, yum. I love a good moist cake like this one.

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