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Apple Cake

Yield

2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake

Ingredients

8 medium apples, peeled, cored, thinly sliced
2 teaspoons ground cinnamon
2 1/3 cups granulated sugar
3 cups all-purpose flour
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
1 tablespoon vanilla extract
1 tablespoon baking powder

Directions

Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a small bowl, combine cinnamon and 1/3 cup sugar. In a large mixing bowl, combine the sugar, oil, eggs, juice, and vanilla. Beat until blended. In a small bowl, combine flour and baking powder. Gradually add flour mixture to the egg mixture. Beat until smooth.

Pour 1/3 of the batter into the greased pan(s). Layer with half of the apples, then sprinkle half of the cinnamon sugar mixture over the apples. Cover with another 1/3 of the batter. Top with remaining apples, cinnamon sugar mixture and then the remaining batter. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

Variation

Use a tube pan, bake for 1 hour and 30 minutes, or until cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean. Remove cake as indicated above.

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