"This recipe is adapted from one I found in my grandmother’s archives, and is a wonderful way to use apples during their prime season. Using oil instead of butter makes the cake super moist and tender. Add a tablespoon of fresh minced ginger if you like for added spice and flavor!"
Apple Cake
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Prep time 15mins
Cook time 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/4 cups vegetable oil
- 1 tablespoons vanilla
- 2 eggs
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 4 medium apples, peeled & cored
- Powdered sugar, for serving
Method
Step 1
Preheat oven to 350°. Lightly grease a 9-inch springform pan.
Step 2
Add oil, vanilla and eggs to a large bowl. Whisk until blended. Add sugar and whisk well.
Step 3
Mix flour, cinnamon, salt, baking powder and baking soda in a medium bowl. Slowly add dry ingredients to oil mixture, whisking until mostly mixed.
Step 4
Cut 2 of the apples into ½-inch pieces and stir into cake batter. Cut the remaining 2 apples in half. Cut each half into thin wedges, keeping the wedges together.
Step 5
Spread the batter in prepared pan (it will be thick.) Arrange the wedges on top of the batter.
Step 6
Bake until a tester inserted in the center comes out clean, 60 to 70 minutes.
Step 7
Let cake cool on a rack for 15 minutes. Run a knife around the edge, then remove springform edge. Transfer cake to a serving platter and cool completely.
Step 8
Sprinkle with powdered sugar and serve.