Awesome Apple Cake

I wasn't surprised when I was asked by several people for the recipe for this cake after I brought it to work. This is one of my favorite apple cakes! The recipe uses a generous amount of apples, making this cake incredibly moist and a good keeper. I love the slightly chewy, dark golden brown crust. Baked in a tube pan, it stands statuesque and proud.



Do not substitute a Bundt pan! This is not a cake you want to invert after baking. If you don't have a tube pan (with removable bottom), you could use a spring form 10" pan or bake it as a 9" x 13" cake, however, they will not be as tall. If you don't have pineapple juice, you can substitute orange juice.



Awesome Apple Cake
Makes 1 tube pan | adapted from Smitten Kitchen

5-6 tart apples (I like granny smiths)
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange or pineapple juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional - I didn't use them)

1. Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

3. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.