Classic Apple Cake

Classic Apple Cake

I have posted this cake recipe in the past. It truly is my favorite apple cake ever.  I had a request for this recipe yesterday, so here it is. I’ve had this recipe since I was a kid. My Aunt Josie gave it to my mom. Not sure where she got it but it has been a family favorite since we first made it. It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can also be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. Pretty much any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  Who am I kidding? I would eat this cake for breakfast.

Note: The batter is really thick. Don’t think you’ve done something wrong.

Classic Apple Cake

1 c. oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 1-1 ½ hours. One hour for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than an hour- check at 50 minutes.