Harvest Apple Cake

Apples and Fall are a perfect pairing for an easy tube cake dusted with powdered sugar. I use Granny Smith apples since they are tart, and the cake calls for two cups of sugar. Also, Granny Smith apples stay firm when baked.

This cake is versatile. You can serve it with coffee or tea. And I love it as a dessert at the end of an Autumn meal. It travels well for tailgate parties or picnics.

4 cups flour

2 cups of sugar

1/2 teaspoon salt

4 teaspoons baking powder

1 cup oil

1 cup of orange juice

3 large eggs (4 if small)

1 teaspoon vanilla

Apple Filling 

4 Granny Smith Apples peeled and sliced

1/2 cup sugar

2 teaspoon cinnamon

1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt, and baking powder. Place in a large mixing bowl making a well.

2. Combine oil, orange juice, eggs, and vanilla. Pour into the center of the well and beat for three minutes.

3. Combine sugar and cinnamon in the small bowl and set aside.

4. Pour a third of the batter into the prepared pan, and add half sliced apples and half cinnamon sugar. Cover with half the remaining batter. Top with remaining apples, then cinnamon sugar. Add remaining batter on top.

5. Bake for one and a half hours until the tester comes out clean.

7. Cool for 1 hour before removing from the tube pan.

8. Sprinkle with powered sugar.



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