Apple Cake

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.
  • Prep: 25 min
  • Cook: 1 hour 30 min
  • Total: 2 hours
  • Serves 12
Apple Cake
  • 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.
From . ( Adapted from Smitten Kitchen.

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