Your next mission in the kitchen – should you choose to accept it – is to bake this amazing apple cake, recipe courtesy of Smitten Kitchen.
I have baked countless renditions, none of which sparked love at first bite until this one. It is everything an apple cake should be: dense, incredibly moist, sweet, cinnamon-y and abundant in tart and tender chunks of apple.
I usually make this rustic apple beauty the day before serving because it tastes even better the longer it sits on my counter. It requires a tremendous amount of willpower to keep my hands off of it, but time enables the apple juices to settle in and transform the cake from incredibly to impossibly moist.
As comforting as it is delicious…get ready to love every last crumb!
Total time: 2 hours
Cook: 90 mins
6 McIntosh apples
5 tablespoons white granulated sugar
1 tablespoon cinnamon
2 and 3/4 cups flour, spooned, leveled and sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups white granulated sugar
1/4 cup orange juice
2 and 1/2 teaspoons vanilla extract
4 eggs, room temperature
1. Position the rack in the middle of the oven and preheat the oven to 350 degrees F. Grease and flour a tube pan.
2. Peel, core and chop apples into chunks. Place them in a medium bowl, and toss with sugar and cinnamon. Set aside.
3. In a large mixing bowl, combine sifted flour, baking powder and salt. In a separate bowl, whisk together oil, sugar, orange juice and vanilla extract. Pour the wet ingredients into dry ingredients and mix until just combined.
4. Mix in the eggs, one at a time. Do not overmix.
5. Pour half the batter into the tube pan and arrange half the apples over it. Repeat with the remaining batter and apples. Bake for 90 minutes, or until tester comes out clean.
Note: If you want to remove the cake from the pan, let it cool on a rack wire for 10-15 minutes before doing so.