This recipe stands out against the others, because of its added orange juice and zest. The citrus doesn’t overpower the apples, but adds a brightness in flavor. If you’re not a huge orange fan, remove the zest from the recipe. However, keep the orange juice – it adds moisture as well as the citrus that this recipe needs.
You can use your favorite apples for this cake. We have used almost every type in this recipe; however, our favorite to date is McIntosh.
When serving this cake, don’t forget a dollop of freshly whipped Vanilla Whipped Cream!
- 6 apples, medium size
- 1 tablespoon cinnamon
- 5 tablespoons sugar
- 2¾ cups flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- ¼ cup orange juice
- 1 tablespoon of orange zest, approximately the zest of 1 orange
- 1½ cups sugar
- 2½ teaspoons vanilla
- 4 eggs
- 1 cup walnuts, chopped (optional)
- Preheat oven to 350°F and grease a tube pan (10"w x 4"h).
- Peel, core, and chop apples into chunks.
- Toss the chopped apples with 1 tablespoon of cinnamon and 5 tablespoons of sugar in a large bowl. Set aside.
- In the bowl of your stand mixer stir together the flour, baking powder, and salt with the paddle attachment.
- In a separate bowl, whisk together oil, orange juice, orange zest, sugar, and vanilla.
- Add the wet ingredients into the dry ones and mix on low until incorporated. The batter will look dry.
- With the mixer running on low add the eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
- Pour half of batter into the prepared pan. Spread half of apples over it. If adding nuts, add half the nuts. Pour the remaining batter over the apples and then arrange the remaining apples on top. Add the remaining nuts on top. Pour any liquid left from the apples over top.
- Bake for 1½ hours, or until a tester comes out clean.
- Cool completely in the pan before removing.
Hint: When removing the cake from the pan run a knife between the cake and pan for an easy release.