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My All-Time, Very Best, Classic Apple Cake

September 13, 2015 By Marge Perry

Very Best Apple Cake

 

This nearly perfect (okay, I actually think it is perfect, but I don’t want to set your expectations up quite so high) cake is surprisingly simple to prepare. In fact, it is a wonderful recipe to make with young children who can toss the apples, sugar and cinnamon and arrange the sliced apples on top.

The cake is made with olive oil,which keeps it moist, while still allowing for a fine, tender crumb. The olive oil also contributes lots of heart healthy monounsaturated fat and keeps the saturated fat very low. But honestly, even if this cake were the unhealthiest thing I’d ever eaten, I would still make it– it’s that good.

Share the sweet pleasure of eating it with family and friends gathered around the table…and may your year ahead be filled with many other shared pleasures and much good health.

L’Shana Tovah!

A slice of apple cake

 

 

Apple Cinnamon Cake

 Olive oil gives this cake rich, moist texture and a fine crumb. Don’t use extra virgin, which will change the flavor. 

2 teaspoons cinnamon
1/3 cup brown sugar
5 apples, sliced
3 cups flour
1 1/2  cups sugar
1 tablespoon baking powder
½ teaspoon salt
4 eggs
1 cup olive oil
1/4 cup orange juice
1 teaspoon vanilla
 

  1. Preheat the oven to 350 degrees. Coat a 10-inch tube or Bundt pan with cooking spray; set aside.
  2. Combine the cinnamon and brown sugar; toss with the apples until thoroughly coated
  3. Combine the flour, granulated sugar, baking powder and salt. Add the eggs, oil, orange juice and vanilla. With mixer on low speed, beat until smooth.
  4. Pour about half the batter into the prepared pan; top with about half the apples. Add the remaining batter and arrange the remaining apples decoratively on top. Drizzle the juices remaining in the apple bowl evenly over the apples.
  5. Bake until a toothpick inserted in center comes out clean, about 75 minutes.  Cool in the pan on rack at least 30 minutes.
  6. Run a knife along the edge. Place the wire rack over the cake, invert it, and tap firmly on the counter to release it. Place a plate over the cake and invert it again to serve.

Makes 16 servings

Nutritional analysis for each serving: 346 calories, 4 g protein, 50 g carbohydrates, 2 g fiber, 15 g fat, 2 g saturated fat, 329 mg sodium

 

Apple cake just out of the oven

Filed Under: Desserts, Great for Gatherings, Recipes

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Comments

  1. Siobhan says

    September 13, 2015 at 1:35 pm

    Yummy, yummy, yummy. I plan to make this tomorrow!! Thanks for the recipe.

    • Marge Perry says

      September 13, 2015 at 10:11 pm

      Enjoy!

  2. Fraya says

    September 13, 2015 at 6:09 pm

    Just made this: it’s in the oven right now. Can’t wait to try it tomorrow. Taking it to Westport.

    • Marge Perry says

      September 13, 2015 at 10:10 pm

      Please let me know how it turns out! L’shana Tovah, Fraya XOXOXO

  3. Beth says

    September 29, 2017 at 3:24 pm

    Help!!! The consistency of the batter is more like a challah!!! It’s really not pourable. What should I do? (I knew there was a reason I hadn’t baked a cake in 20 years!!!)

    • Marge Perry says

      September 29, 2017 at 4:33 pm

      The batter is somewhat thick, so you sort of scoop it out as you tilt the bowl toward the pan…is that what you mean? Try baking it, since you have made the whole thing. If it doesn’t work, send me photos and I will try to figure out what went wrong. Don’t give up on baking!!!

      • Beth says

        October 7, 2017 at 1:36 pm

        It was amazing! Everyone loved it!
        I’m baking another one now for our synagogue dine-a-round tonight!
        Thank you SO much! This recipe is a definite keeper!

        • Marge Perry says

          October 7, 2017 at 7:32 pm

          I’m so glad you like it! I hope it’s a big hit at the dine-a-round, too.

  4. Beth says

    April 14, 2018 at 9:52 pm

    Hi Marge!

    Is there anything I may substitute for the quarter cup of orange juice? (BTW, this has become my go-to dessert for get-togethers! You’re re spit on when you say it’s a perfect dessert!)

    Thank you!

    • Beth says

      April 14, 2018 at 9:54 pm

      Sorry! That should have been: spot on!

    • Marge Perry says

      April 14, 2018 at 9:59 pm

      Beth– Try replacing the orange juice with apple juice and a squeeze of lemon (for the acidity). enjoy!

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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