Description
A recipe for a very moist, flavorful cake packed with tender apples and a sweet cinnamon topping, suitable for holidays or general baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar, divided
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
- 3 cups peeled, cored, and diced apples (about 4 medium)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together 1 1/2 cups of the sugar, the vegetable oil, eggs, vanilla extract, and orange juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate small bowl, toss the diced apples with the remaining 1/2 cup of sugar and the cinnamon until the apples are evenly coated.
- Gently fold the coated apples into the cake batter.
- Pour the batter into the prepared pan.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the rack and allow it to cool completely before slicing.
Notes
- This cake is naturally dairy-free, making it suitable for many dietary needs.
- Use firm, slightly tart apples like Granny Smith for the best texture.
- You can substitute apple juice for orange juice if preferred.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American/Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 17
- Saturated Fat: 2
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 65