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!
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
- Preheat the oven to 350 degrees. Coat a 10-inch tube or Bundt pan with cooking spray; set aside.
- Combine the cinnamon and brown sugar; toss with the apples until thoroughly coated
- 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.
- 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.
- Bake until a toothpick inserted in center comes out clean, about 75 minutes. Cool in the pan on rack at least 30 minutes.
- 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
Siobhan says
Yummy, yummy, yummy. I plan to make this tomorrow!! Thanks for the recipe.
Marge Perry says
Enjoy!
Fraya says
Just made this: it’s in the oven right now. Can’t wait to try it tomorrow. Taking it to Westport.
Marge Perry says
Please let me know how it turns out! L’shana Tovah, Fraya XOXOXO
Beth says
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
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
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
I’m so glad you like it! I hope it’s a big hit at the dine-a-round, too.
Beth says
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
Sorry! That should have been: spot on!
Marge Perry says
Beth– Try replacing the orange juice with apple juice and a squeeze of lemon (for the acidity). enjoy!