APPLE CAKE
6 apples (Macs or Granny Smith) peeled, cored and chopped into chunks
1 T cinnamon
5 T white sugar
2¾ c flour, sifted
1 T baking powder
1 tsp salt
1 c vegetable oil
2 c sugar
¼ c orange juice
2½ tsp vanilla
4 eggs
1 c chopped pecans (optional)
Preheat oven to 350º. Spray an angel food cake (tube) pan with Pam.
Toss apples with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together the oil, sugar, orange juice and vanilla. Mix wet ingredients into the dry ones, then add the eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
If using the pecans you can sprinkle them onto the bottom of the pan so that once it is inverted they will be on top.
Pour half of the batter into the prepared pan. Spread half of the apples onto the batter. Repeat these two steps with the remaining batter and apples. Bake for 1½ hrs or until a tester comes out clean.
Allow the cake to cool in the pan for a few minutes and then remove and invert it as with an angel food cake.
Notes:
(i) If you decide not to use the nuts you can remove the cake from the pan and not invert it as the apples also make a nice topping.
(ii)See also Apr 20 09 post for Apple Cream Cheese Cake.
6 apples (Macs or Granny Smith) peeled, cored and chopped into chunks
1 T cinnamon
5 T white sugar
2¾ c flour, sifted
1 T baking powder
1 tsp salt
1 c vegetable oil
2 c sugar
¼ c orange juice
2½ tsp vanilla
4 eggs
1 c chopped pecans (optional)
Preheat oven to 350º. Spray an angel food cake (tube) pan with Pam.
Toss apples with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together the oil, sugar, orange juice and vanilla. Mix wet ingredients into the dry ones, then add the eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
If using the pecans you can sprinkle them onto the bottom of the pan so that once it is inverted they will be on top.
Pour half of the batter into the prepared pan. Spread half of the apples onto the batter. Repeat these two steps with the remaining batter and apples. Bake for 1½ hrs or until a tester comes out clean.
Allow the cake to cool in the pan for a few minutes and then remove and invert it as with an angel food cake.
Notes:
(i) If you decide not to use the nuts you can remove the cake from the pan and not invert it as the apples also make a nice topping.
(ii)See also Apr 20 09 post for Apple Cream Cheese Cake.
2 comments:
I'm very excited to read your blog and hear all about your adventures in cooking. Now, can you tell me a technique for turning out the cake but not flipping it over?
Don't worry about the flipping - the texture of this cake lends itself to being flipped over to achieve the best look. You can use a dinner plate on each of the top and bottom.
By the way, I also tried to bake this in a bundt pan but removal was difficult.
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