Mom's Apple Cake

I have been absolutely in love with this recipe for the past month. I made it the first time for my boyfriend's siblings, the second time for the potluck at work and the third time for my boyfriend's mom and aunt. It has gotten rave reviews from all around. That being said, you simply must try this recipe. It is a breeze with an apple slicer which I now believe everyone should own. This cake will dissapear very quickly but if you have the chance to take a slice, toast and butter it, I promise you will not regret it.


Mom's Apple Cake Ingredients
from Smitten Kitchen

6 apples, Mom uses McIntosh apples
1 tbsp cinnamon
5 tbsp sugar

2 3/4 cups flour, sifted
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil***
2 cups sugar
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs

Preheat oven to 350F. Grease a tube pan. Peel apples and slice using an apple slicer. Cut each slice into chunks. In a medium bowl toss with cinnamon and sugar and set aside.

In a large mixing bowl, stir together flour, baking powder and salt. In a separate small bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Layer Method
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Combined Method
Mix batter with cinnamon apples. Pour into prepared tube pan or approximately three loaf pans (batter should come halfway up the container it is poured into). Bake for 1 1/2 hours for tube pan or approximately 1 hour for loaf pans or until a tester comes out clean.




***I have been tempted to tweak this recipe to lower the fat by substituting apple sauce for some of the oil. If you did this I would imagine you would have to lower the sugar to balance the sweetness of the apple sauce. It might also give the cake an even better apple flavor. I have not tried it myself because the original is just so tasty but if I continue to eat it at the rate I am, I just might have to.