Prep 25 mins
Cook 1 hr 30 mins
I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list.
- 5 cooking apples, peeled, cored and thinly sliced
- 5 tablespoons sugar
- 2 tablespoons cinnamon
- 3 cups unsifted all-purpose flour
- 2 cups sugar
- 1⁄2 teaspoon salt
- 4 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 1⁄3 cup orange juice
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon cinnamon
- 1 -2 tablespoon water
- Preheat oven to 350 degrees.
- Prepare a large bundt or tube pan with a light coating of cooking spray.
- Mix together the apples, sugar and cinnamon and set aside.
- Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
- Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
- Bake for 90 to 105 minutes. Remove from oven.
- Cool for 10 minutes then invert onto a serving plate.
- While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.
This was absolutely delicious. I made it exactly as written, and it turned out perfect. I may try substituting some apple sauce for the oil next time, just to make it a bit healthier but other than that I wouldn't change a thing.
Thanks so much for posting!
Fantastic Cake and we loved the glaze. I substituted apple sauce for half the oil and it was delicious and moist.
At school we have an "Internation Food Day", and since I'm taking German, I had to choose a german recipe to bake and take to school for all of the language classes to try. Everybody LOVED this! I couldn't help myself from indulging in this scrumptious cake. I did reduce the cooking time by about 10 minutes though and it was so perfectly moist. The one thing I would suggest is to make sure that the batter is covering all of the apples at the top of the bundt pan. If you don't, it almost gives the illusion that your burning the cake, when it's really just the apples getting quite cooked. Thank you SO much! I am definitly going to have to bake this again!