Apple Cake

This recipe is a cross between a quick bread and a baked german apple pancake. The batter bakes up in a soft, moist cake that resembles a pillowy pancake. The long baking time breaks down the cellular walls in the apples, extracting their juices and flavor. As a result, this cake is even better the second or third day as the flavors have a chance to be absorbed into the cake batter even more.

Desserts

Prep: 25 min
Cook: 1 hour 30 min
Total: 2 hours
Serves 12

cooking spray
Preheat oven to 350°F. Line the bottom of a tube pan with parchment paper and grease with cooking spray.
4 large apples
Peel, core and chop apples into 3/4-inch chunks.
5 tablespoons sugar
1 tablespoon cinnamon
1 cup walnuts, chopped (optional)
In a medium bowl, toss apples with cinnamon, sugar, and walnuts. Set aside.
11 ounces all purpose flour (2 ¾ cups)
1 tablespoon baking powder
1 teaspoon salt
In a large bowl, whisk together flour, baking powder, and salt.
2 cups sugar
1 cup vegetable oil
3 tablespoons water
1 tablespoon lemon juice
1 tablespoon vanilla extract
In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
Pour sugar mixture into flour mixture. Whisk until just combined.
4 eggs
One at a time, add eggs to batter and whisk until egg is fully incorporated.
Pour ½ of batter evenly into prepared pan.
reserved apples and walnuts
Carefully pour reserved apples and walnuts (if using) into pan on to of batter.
Pour remaining batter on top and level with a spatula.
Bake at 350°F until the top of the cake is has browned and tester inserted into the center of the cake comes out clean, about 1 ½ hours.
Remove from oven and let cool on a wire rack until completely cooled about 2 hours. Invert cake onto a plate and remove from pan. Keeps for several days covered at room temperature.