Apple Cake

Apple Cake. (Apples featured in one of my wheel-thrown ceramic bowls.)

Everyone will want to know what is baking when this apple cake is in the oven. Enjoy this recipe of my great Aunt Florence’s.  It’s delicious room temperature or heated up and served a la mode.  Happy baking, hon!


4-5 apples, cored

2 1/2 Tablespoons sugar (for topping)

1 1/2 Tablespoons cinnamon (for topping)

2 1/4 cups flour

1 1/2 cups sugar

3 eggs

3/4 cup vegetable oil

1/3 cup orange juice

3 teaspoons baking powder

2 1/4 teaspoons vanilla

pinch salt

(I used a bundt pan, but you can use a springform pan or a 9″ x 9″ pan.  With these measurements, I’ve made two 8″ x 8″ cakes:  one to serve and one to freeze.)

Preheat oven to 375 degrees F.  Mix cored apples with most of  cinnamon/ sugar topping mixture, saving some of the topping mixture for later.  Set aside.  Mix flour, cup of sugar, baking powder, vegetable oil, orange juice, vanilla, eggs and salt.  Beat with electric mixer–it will be sticky.  Grease pan.  Layer 1/3 batter, 1/2 apples, 1/3 batter, 1/2 apples, 1/3 batter.  (The batter will be hard to spread and seem skimpy. Get the first layer down and drizzle the next two layers.  The cake will rise when baking, covering the apples.)  Sprinkle the rest of cinnamon/ sugar topping mixture on top.  Bake for approximately 1 hour 15 minutes.


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