Saturday, December 4, 2010

Apple Cake

The cake tasted great and was very moist. Perfect for breakfast as well. The recipe called for 6 apples,  but I only used 4 and it seemed like plenty. Unlike other apple cakes I have made, this one you could really taste the chunks of apples in every bite and the cake was not too sweet. Definitely an easy cake to bake and perfect for the fall!


for the apples:
4 large Granny Smith apples
1 tbsp cinnamon
2 tbsp sugar

for the cake batter:
2 1/4 cups all purpose flour, sifted
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil
1 cup sugar
1/4 cup orange juice and zest of the orange 
2 1/2 tsp vanilla
4 eggs
1 cup walnuts, chopped

Preheat oven to 350. Grease and flour a tube pan. Peel, core, and chop the apples into small chunks. Toss with cinnamon and just the 2 tbsp of sugar. Set aside. 

Stir together the flour, baking powder, and salt in a large bowl. In another bowl, whisk together the oil, 1 and 1/2 cups of sugar, orange juice and zest, and vanilla. Add the dry ingredients to the wet. Then add the eggs, one at a time. 

Pour half the batter into the prepared pan. Spread half the apples over the batter. Pour the remaining batter over the apples. Arrange the remaining apples and walnuts on top. Bake for 1 hour or until the tester comes out clean. 

Source: annies-eats
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