Two layers of sliced apples oozing with cinnamon and sugar between three layers of cake baked in a Bundt pan! This cake can be presented whole or served sliced on a platter. We enjoy it for breakfast, lunch and Break Fast! Add a scoop of ice cream on top and you have a delicious dessert.
Note: I usually make this in an electric mixer; but you can easily make it by hand with a wooden spoon and large mixing bowl.
Prep time: 20 minutes
By October 1, 2014Published:
- 16 Servings
- 4 large Granny Smith Apples peeled, cored and thinly sliced
- 2 cups + 5 tablespoons sugar
- 4 teaspoons cinnamon
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup orange juice no pulp
- 1 tablespoon Vanilla Extract
- 4 large eggs
- non-dairy baking spray with flour
- 1 12 inch Bundt pan
- 1 electric mixer
- 1 cooling rack
- Preheat oven to: 350° F. Spray Bundt pan and set aside.
- Place apples in a medium mixing bowl. Sprinkle apples with five tablespoons sugar and cinnamon. Mix well and set aside until batter is done. The apples will begin to secrete their juices as they sit.
- Pour flour, remaining sugar, baking powder and salt in bowl of mixer. Mix on low for a minute. Make a well in the center and add oil, juice, vanilla and eggs. Begin to beat on low speed and increase speed as flour is moistened and batter is formed. Do not overbeat.
- Spoon 1/3 of the batter into the bottom of the Bundt pan. Make a ring with half the apples and juices on top of the batter. Add another 1/3 of the batter on top of the apples. Spoon remaining apples and juice on top and cover with the last of the batter. Bake 60 minutes or until cake tester when inserted comes out clean. Cool cake on a rack at least 20 minutes before unmolding.
- To freeze: Let cake cool completely before wrapping tightly in waxed paper and then foil.