My husband is a man of simple tastes. Vanilla ice cream, chocolate cake, apple pie. While sometimes I find it frustrating that he doesn’t enjoy more adventurous baking, he knows who he is and likes what he likes. Throughout our marriage I have come to make a mean apple pie, the best chocolate cake around, and have even recently mastered home made vanilla ice cream. However, I’m getting pretty tired of making apple pies.
Enter the Apple Cake! Not straying too far from the basics, but it’s a bit different – and I don’t have to make pastry! Win-Win!
I’ll be honest, I’m not a big fan of apples. I love them in baked goods – but I’ve just never been one to just sit with an apple for a snack. For the most part I find a texture problem with them – almost grainy. That’s not to say I’ve never had a good apple – it’s just never my first choice of fruit. But cook ’em down and put them with sugar and cinnamon and other stuff – I’m there!
Oddly enough, my sister is the absolute opposite. She loves apples, but can’t stand them in baked goods. Apparently feelings for apples run deep in our family.
The cake itself is super easy outside of the peeling and slicing of the apples. I didn’t have orange juice on hand, but lemon juice (or any acid really) serves just as well in this case.
When I got to the point of pouring into the bundt pan and baking I realized that this was a HUGE amount of batter. I upgraded my mixer last year to a professional series and the bowl is so damn big that I didn’t really notice how much was going into this mix. Once it was poured into the pan it was almost entirely to the top. There is almost NO room for this cake to rise.
Were bundt pans larger back then? That seems unlikely. Also this is a LONG ass bake time. An hour an a half? I realize that the enormous amount of batter and the long bake time go hand in hand – but an hour a half seems long?
So like any good moron would do, I set the timer for exactly 90 minutes and then got involved in another project and forgot about it. Like, literally forgot I was making a cake. When the timer went off I was in the other room with my daughter and she was like “Mom? The cake.”
This is when it’s perfectly acceptable to cuss in front of your kids.
Yes, it burnt on the bottom. Yes, it’s far too much batter for this bundt pan.
On the off chance it would still taste good beyond the burnt bits, I whipped up a quick glaze (powdered sugar, milk and some vanilla paste) and drizzled that on top once it was cooled.
Oh my. This is a GOOD cake. I mean seriously good. All the fruit did sink to the bottom (which is now the top) but it doesn’t matter. It’s moist and tender and not overly sweet. The glaze does add that sweet factor – but it’s still perfectly appropriate to eat this for breakfast.
And isn’t that really what baking is about? Eating cake for breakfast!
- 4-5 medium apples
- 5 Tbsp sugar
- 2 tsp cinnamon
- 3 cups flour
- 2 1/2 cups sugar
- 1/3 cup orange or lemon juice
- 4 eggs eggs
- 1 cup oil
- 1 tsp salt
- 2 tsp vanilla
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- Peel and slice apples and coat with the 5 tablespoons sugar and 2 tsp cinnamon. Set aside
- Mix the flour, sugar, juice, eggs, oil, salt and vanilla together for roughly three minutes or until well blended
- Add the soda and baking powder and mix again roughly 1 minutes
- Add the apple mixture and stir to combine
- Pour into the bundt pan and bake at 350 for an hour and a half or until a knife comes out clean (may be less than 1 1/2 hours)
- Let cool for 15 minutes and then invert onto a cooling rake to cool completely
- Cover with choice of glaze and Enjoy!