Deb's Mom's Apple Cake
Also known as a Jewish Apple Cake; great fall flavors, and packs in a LOT of apples!
For the apples
1 tablespoon ground cinnamon
5 tablespoons (65 grams) granulated sugar
For the cake
2 3/4 cups (360 grams) flour
1 tablespoon baking powder
1 teaspoon fine sea or table salt
1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
2 cups (400 grams) granulated sugar
1/4 cup (60 ml) orange juice
2 1/2 (13 ml) teaspoons vanilla extract
4 large eggs
Heat oven to 350°F (175°C). Grease a tube pan. Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons 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, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples (and their juices) 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.
Cool completely before running knife between cake and pan, and unmolding onto a platter.
- The first time I made this cake I used melted butter, and the batter came out much thicker than Deb's pictures would indicate. Other comments on her recipe mentioned the same issue. The cake took a much longer time to bake, but was still delicious!
- Deb says: "Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil."