Recipe: Apple Cake
Welcome friends, to my fall kitchen. I'm realizing that fall might be my favorite season. Surprised? Me neither.
We recently painted our kitchen bright white (it was previously mint green) and hung these open shelves. I also got the butcher's block to go on top of our prep table. An easy enough weekend project that is literally changing the fall baking game. I've learned that you gotta make your kitchen cute, somewhere that you want to hang out and cook or else you won't.
I'm planning on baking all kinds of treats this fall (I made 6 pie crusts yesterday in anticipation) but this had to be the first. I discovered this cake last fall and it's the one. Make it, won't you?
This is the quintessential fall cake. It's easy to throw together and ingredients can be swapped out as needed. Don't have orange juice? Use any liquid you have that you think might go well, bourbon, apple juice, milk, etc. I have adjusted the Smitten Kitchen's original recipe to make a loaf pan size - but if you want to make a larger cake, simply double this (or follow the original recipe). Finally, if I may be so bold, this is delicious served with a dollop of creme fraiche or vanilla ice cream.
For the topping:
- 3 apples - use your favorites but look for good, firm apples.
- 1/2 tablespoon ground cinnamon
- 3 tablespoons granulated sugar
For the cake:
- A little under 1 1/2 cups flour (180 grams)
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/8 of a cup orange juice
- zest of 1 orange
- 2 teaspoons pure vanilla extract
- 2 large eggs
1. Preheat your oven to 350 degrees F. Grease a 9" x 5" loaf pan.
2. Chop the apples into 1 inch sized chunks and stir together in a medium bowl with the sugar and the cinnamon. Set aside while you're making the cake batter.
3. In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, sugar, orange juice, orange zest, vanilla extract, and eggs.
4. Fold the wet ingredients into the dry until well incorporated. Pour half of the batter into the prepared pan and then top with half of the apple mixture. Repeat with the remaining batter and apples. Bake for about 1 hour or until a tester comes out clean.
This cake gets better the second day and will still taste delicious on day 5. Leave out on your counter covered with a clean dish towel.