On my home page, I promised to share the good and the bad on my site. Well…here’s the “bad”, but not too bad.
With the coolness of Fall upon us, I wanted an apple dessert, but not a pie. Apple cake, I thought, would be just perfect. The cake I meant to make, had a nice layer of apples in the middle of it. Well, not paying attention to the recipe, I mixed all of the prescribed sugar and cinnamon together with the apples – leaving no sugar for the batter. I had a choice, either add more sugar to the batter and risk the cake being overly sweet, or, simply mix it all together and say a little prayer. I opted for the latter and it turned out nicely. To me, it tastes like a breakfast cake, but that’s OK. Oh, also, to add insult to injury part of the cake stuck to the pan when taking it out. Oops, I guess there wasn’t enough flour and Crisco on that part. I will make the cake again, and hopefully it will turn out as it should. I will post photos then. Fingers crossed.
Apple Cake recipe
2 1/3 cups sugar
2 t cinnamon
5 apple, peeled, cored and thinly sliced (I used Fuji)
3 cups flour
1 T baking powder
1 t salt
1 cup vegetable or canola oil
1/2 cup orange juice
1 t vanilla extract
Powdered sugar for dusting
Preheat oven to 350 degrees F. Grease and flour a 10″ Bundt pan.
Stir together 1/3 cup sugar and the cinnamon in a large bowl.
Add apple slices and toss to coat.
In another bowl, stir together flour, 2 cups sugar, baking powder and salt.
Beat together eggs and oil in a large bowl with an electric mixer. Beat in orange juice and vanilla. Add in flour mixture and beat until smooth and well blended – mixture will be thick.
Spread half of the batter in prepared pan, then top with half of apple slices. Repeat with remaining half of batter and apple slices.
Bake until a toothpick inserted into center comes out clean, 75-80 minutes.
Transfer pan to a wire rack; let cool 1 hour. Loosen edges with a thin spatula and remove from pan. Let cool completely.
Dust with powdered sugar before slicing.