This Apple Cake is the perfect dessert to celebrate the coming of fall, loaded with crisp apples with just the perfect amount of cinnamon and sugar for that sweet treat.
Every year I look forward to the bounty of apples that The Little Apple Tree That Could will bring me.
Last year, when we had an arborist come and give it a much needed, very short haircut 🙂 he told us that the tree likely wouldn’t produce any apples for a few years.
He apparently didn’t know The Little Apple Tree That Could.
This year, not only did it come back looking fancier than ever after it’s recent trim, but after the first apple picking, which took about 15% of the apples off the tree, it produced a whopping 36 pounds of apples. Gulp.
Apples anyone? Come on over…because I’ve got ’em!
Which, I’m always over-enthused to get apples…, until after I hand peel about 8,000 of them…then I’m calling everyone in the neighborhood to come over and take their fill. 🙂
There was something so calming about peeling, slicing and coring the apples while watching the leaves drop listlessly from the leafy trees outside.
And one sink of my teeth into the cinnamon and sugar, apple-filled, moist cake, confirmed my suspicion…Apple Cake really is the perfect dessert to celebrate the coming of fall.
What you’ll love about this Apple Cake is, that it is really moist, but not overly sweet. The sweetness is perfectly flavored by the natural sweet of the apples, a bit of sugar and the ever present cinnamon that every good apple cake should have.
We absolutely loved it, and I know you will too.
The soft texture of the cake, to the snap and crunch of the apples, to the sweet, cinnamon and sugar flavor – all of it screams fall. And how can you not love those beautiful, golden, fall colors?
Want more apple recipes? How about this Slow Cooker Cinnamon Applesauce, Easy No Waste (Guilt-Free) Apple Juice from Peels & Cores, or these Applesauce Muffins?
- 6 to 8 apples
- 1 tablespoon cinnamon
- 5 to 7 tablespoons sugar
- 2 and ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canola oil
- 2 cups white sugar
- ¼ cup orange juice
- 4 teaspoons vanilla
- 4 eggs
- Preheat oven to 350 degrees F. Grease a tubed pan (like an Angel food cake pan). Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
- Stir flour, baking powder and salt together. In a separate bowl, mix oil, white sugar, orange juice, vanilla and eggs together.
- Combine dry ingredients with wet, and thoroughly mix.
- Pour ½ of the batter into the prepared pan. Spread ½ of the apples on top of batter. Pour remaining batter over the top of apples, then top with the remaining apples.
- Bake in the pre-heated oven for 1 and ½ hours or until a toothpick inserted into the center comes out clean. Cool completely before loosening with a knife around the edges and removing from pan onto a serving platter.
Recipe modified from Smitten Kitchen.