Like I alluded in my last post (Pesto Spaghetti Squash), I am doing themed fall recipes (this week and next week). This week I am using APPLES! 🍎🍏
Apples are such a versatile fruit because they can be used in sweet and savoury recipes. The first recipe I have for you is a cinnamon-apple cake. Apples and cinnamon is a classic combination and it’s perfect for fall. This recipe has been passed down in my family and I have written it out below. It’s not a super complicated process and it turns out so well.
The batter is a basic vanilla cake and it gets layered in the dish with cinnamon-coated apples which help keep everything so moist and delicious. I love how the apples are on the top of the cake, as well as throughout the cake. It’s nice to have a chunk of sweetness in every bite. You can see the picture below with all the apples in it.
I know apple and cinnamon are more commonly found in pie form (which I love too), but having them in cake is a real treat. As well, while you may think that with all the apples and the sugar in the recipe, that it would be oversweet, but it’s really not! It is a well balanced cake.
Another great thing about this cake is that you can freeze it for long-term storage (cut in pieces, in airtight container) then just thaw it in the fridge whenever you want a piece. Easy peasy.
Well that’s all for today. Make sure you check out the recipe below and enjoy 🙂 . Next fall apple recipe is going out on Wednesday!
- 3 medium apples, peeled & chopped
- 1 tbsp sugar
- 1 tsp cinnamon
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs + 1 egg white
- 2/3 cup vegetable or canola oil
- 1 cup sugar
- 1/3 cup orange juice
- 1 tsp vanilla
- Preheat oven to 350°. Grease and flour 8×8 pan.
- Combine apples with 1 tbsp sugar and cinnamon. Set aside.
- Mix together flour, baking powder and salt. Set that aside too.
- In large bowl, with electric mixer on high, beat eggs and egg white until thick and light yellow in colour (~5 minutes). Add oil and 1 cup sugar and beat another 5 minutes.
- Add flour mixture to wet bowl 1/3 at a time, alternating with orange juice, blending thoroughly between additions. Add vanilla with the last 1/3 of the orange juice.
- Pour 1/2 of the batter into prepared pan. Sprinkle half of the apples on top, followed by the rest of the batter and the rest of the apples.
- Bake 45-50 minutes until golden brown and firm to touch. If top seems to be getting too brown during baking, cover the pan with tin foil and return to oven.