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Apple Cake

  • Author: Meagan
  • Total Time: 1 hour 45 minutes


I’ve baked this several times (and will continue to do so), the delay in posting was simply due to lack of a decent photo.  This is perfect for a crowd, and is also a perfect dessert/treat to make a day or two ahead – it’s so moist, no one will know!  And this one is actually via Deb Perelman’s Mom in, ‘The Smitten Kitchen Cookbook’- enjoy!



Apple Cake

2 1/2 lbs. apples (Deb always uses McIntosh, I tend to use the ones from our yard)

1 T. cinnamon mixed with 5 T. sugar

2 3/4 c. flour AND 1 T. baking powder AND 1 t. salt

2 c. sugar AND 1 c. canola oil AND 1/4 c. orange juice

4 eggs AND 2 1/2 t. vanilla

1 c. chopped walnuts

icing sugar for dusting


Preheat the oven to 350, butter a 10-inch tube pan and place it on a parchment lined baking sheet.  Peel, core and chop the apples into 1/2-inch chunks and toss them in a large bowl with the cinnamon and sugar mix.

In another large bowl, whisk together the flour, baking powder and salt and in a medium bowl, whisk together the sugar, oil, orange juice, eggs and vanilla.  Stir the wet into the dry, making sure to scrape down the sides so that everything is well combined.  Stir in the walnuts.

Pour a good third of the batter evenly into your prepared pan and spread half of the apple chunks over it.  Follow with the rest of the batter and finish with the remaining apples on top – make sure to arrange these as evenly as you can.  Bake for about 1 and a half hours (I left mine for closer to an hour and 45 minutes), until a tester comes out clean.  (Update – an internal temperature of about 210 degrees pretty much guarantees ‘doneness’).  This is a very dense, moist cake, so no matter what you do, there may still be small bits that look underdone due to the apples.  Cool completely before transferring to a platter and dust with icing sugar as you wish before serving.

  • Category: Cakes, Make-ahead, Apple


From Meagan's Kitchen

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