Sometimes simple is best. This is the time of year I buy a load of apples and bake pies and fancy cakes and gorgeous French apple tarts.
But, with all the cooking and baking I’m doing now, I also try to make a few really easy desserts that are light and fresh tasting so we can eat them even after a heavy holiday meal.
This one is a classic. Good plain, with a hot cup of coffee or tea. Or with ice cream of course.
I think I could write a whole book about different kinds of apple cake.
3-4 medium tart apples, peeled, cored and coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1-1/4 cups sugar
1 cup vegetable oil
1/4 cup apple, orange, peach or mango juice
1 teaspoon grated lemon peel
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Lightly grease a 10-inch springform pan (or a 9”x13” cake pan). Combine the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the flour, baking powder, salt, 1-1/4 cups sugar and vegetable oil in the bowl of an electric mixer. Beat at medium speed for 2-3 minutes or until thoroughly blended. Add the eggs, one at a time, beating after each addition. Stir in the juice, lemon peel and vanilla extract. Spoon half the batter into the prepared pan. Spoon some of the apple mixture on top. Repeat the layers. Bake for about 65-75 minutes or until a cake tester inserted into the center comes out clean.
Makes one cake