Apple Cake Recipe
By Vicki Browne/photo: El Gato
Cake
- 5 med apples, peeled, cored and thinly sliced
- 1 cup, plus 2 T sugar
- 2 t cinnamon
- 3 large eggs
- 3/4 cup oil
- 1/2 cup orange juice
- 2 1/4 cups unbleached flour
- 2 1/4 t baking powder
- 2 t vanilla
Glaze
- 1/2 cup apricot (or whatever) preserves
- 1 1/2 T water
- Preheat oven to 350. Butter and flour a tube pan.
- Toss the apples with 2 T sugar and the cinnamon.
- Beat the eggs in a large bowl with a mixer. Add the remaining 1 cup sugar and beat until pale and creamy. Add the rest of the ingredients and beat until well blended.
- Pour one-third of the batter into the prepared pan. Toss the apple mixture and spread half the apples on top of the batter. Pour in half the remaining batter (don’t worry about covering all the apples) and top with the remaining apples. Pour the remaining batter and spread to cover the apples as best you can.
- Bake 60 to 70 minutes until a knife inserted in the center comes out clean. Cool on a wire rack 10 minutes, invert on a plate and invert again onto the serving plate to cool right side up.
- Heat the preserves and water together until the mixture is hot. Pour through a strainer, pressing the solid pieces through. With a pastry brush, coat the entire cake with the glaze.
- Let the cake cool thoroughly before serving plain or with whipped cream.