April 18, 2010
Apple Cake
Apple Cake
Try a slice of this delicious, light, cinnamony apple cake with tea or coffee on a sunny Sunday afternoon, like the one we are having in Michigan today.
You will enjoy it no matter what the weather.
Ingredients
• 3/4 cup chopped pecans
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 4 large baking apples, peeled, cored, and sliced
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup or 1 stick unsalted butter, melted
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
Directions
1. Heat oven to 350°F. Spray a 10-inch removable-bottom pan with nonstick spray. Sprinkle pecans on bottom of pan.
2. In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.
3. In another bowl, mix remaining flour, sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until smooth.
4. Pour half of the batter into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.
5. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up.
Source: Country Living Magazine
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