Apple Cake 2

If you aren't a reader of Smitten Kitchen (really, who isn't?), you should take a gander at all her amazing recipes over there. This time of year, anything with apple or pumpkin has my vote!

Although I still think that this is my very favorite apple cake recipe, SK shares a sentimental one with a slightly different technique than mine. The apples are layered, the cinnamon is mixed into the apples rather than the batter, and she uses a tube pan (but I still used a Bundt—all I have!). Hers has the presentation though that my favorite does not. Look at those huge apple chunks on hers!

Since mine was in a Bundt pan, which you flip out of the pan (so the bottom becomes the top), I knew I'd have an issue with the apples being visible. Put them in first and you might not get the cake out of the pan at all. Put them in last, and you won't see them at all like you do in SK's because they'd be on the bottom. So, I attempted to layer them the best I could. Use a tube pan if you have one. :)

Apple Cake 2
adapted from Smitten Kitchen
6 apples, peeled, cored, and chopped – I used a combo of Braeburn and Golden Delicious
1 T cinnamon
5 T sugar

2 3/4 c. flour
1 T baking powder
1 t. salt
1 c. vegetable oil – I used canola
2 c. sugar
1/4 c. orange juice – I bet apple juice would be great, but I didn't have any ;)
2 1/2 t. vanilla
4 eggs

Preheat oven to 350 degrees. Grease a tube pan (preferred) or Bundt pan. In a small bowl, combine apple chunks, cinnamon, and sugar. Set aside.

In a large bowl, stir together flour, baking powder, and salt. In another bowl, whisk together oil, sugar, orange juice, and vanilla. Gradually mix dry ingredients into the wet ingredients then add eggs one at a time, mixing after each addition.

Tube pan instructions:
Pour half the batter into the greased pan. Spread half the apples over the batter. Pour remaining batter over the apples. Arrange remaining apples on top. Bake for about 1.5 hours or until a tester comes out clean.

Bundt pan instructions:
Pour about a third of the batter into the greased pan. Spread half of the apples over the batter, pushing down slightly so that the apples can just slightly peek out the bottom (which will be the top) of the cake. Pour another third or so of the batter on top of the apples. Pour in remaining apples then remaining batter. Bake for 50 to 60 minutes or until a tester comes out clean. (I did it this way so that you'd be able to see the apples when you flip it out of the pan but still be able to get it out of the pan without the apples sticking to the bottom—hopefully!)

Hers looks a heck of a lot yummier than mine, so use that tube pan if you have it. ;)