The Best Apple Cake
A delicous and impressive cake with a beautiful interior.
Servings 1 9-inch tube pan
Ingredients
- 4-6 Medium Apples (red delicious or gala)
- 3 tsp Ground cinnamon
- 3 TBS Sugar (35 g / 1.5 oz)
- 3 Cups AP Flour (360 g / 12.5 oz)
- 3 tsp Baking powder
- 1/3 Cup Orange juice (80 ml / 3 oz)
- 3 tsp Vanilla extract
- 2 1/2 Cups Sugar (500 g / 18 oz)
- 4 Large Eggs
- 1 Cup Vegetable oil (240 ml / 8 oz)
Instructions
Prepare the apples
- Peel, core and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.
- Sprinkle the first amount of sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly . Set aside while you make the cake.
Making the cake
- Preheat the oven to 350F and grease and flour a tube pan. Set aside
- In a medium bowl, sift the flour and baking powder, and set aside.
- Mix the orange juice and vanilla extract and set aside.
- In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.
- Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.
- Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).
Assembling the cake
- Pour 1/3 of the cake batter (about 400 g /14 oz) into the greased pan and evenly spread using a rubber spatula.
- Spread an even layer of the sliced apple on top of the batter.
- Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.
- Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.
- Remove from the oven and let cool before removing the cake.
- To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.
Notes
- Do not over-mix the eggs, sugar, and oil. Mix only until incorporated.
- Do not discard the juice coming from the cinnamon apples. I like to drizzle it over the top of the cake.
- If baking in a tube pan, let the cake cool on the pan completely before inverting it.
- The recipe will make one nine-inch tube pan with three layers of apples. Also, one 9x13 pan with two layers of apples or two 8-inch loaf pans with two layers of apples.
- Store the cake at room temperature for up to 5 days. You can freeze it for up to two months. Do not refrigerate.
- Depending on the size of the slices, this cake yields 12-18 slices.