Say “Hello” to the first dessert ever posted on this site. Don’t get me wrong. I *love* dessert. A lot. And I think I am pretty good at the whole baking thing. But if I made dessert all the time, I would eat dessert all the time. Especially ones as good as this one.
Every time I make it and bring it somewhere, I make sure I have the recipe handy because I always end up giving it to others. So, when you make this, be prepared! The secret to keeping it extremely moist is to not overwork the batter. If you’ve ever made muffins, you know what I’m talking about. If you haven’t, then… um… trust me. Don’t overwork the batter. This is also a cake that is better if you mix it with a spoon instead of an electric mixer.
I came across this recipe while researching how to make my own pepperoni (yep, I’ve made my own pepperoni before). It’s technically called “Jewish Apple Cake” but being that I’m not Jewish… well, it just seemed better to call it “Apple Cake.”
- Nonstick cooking spray (I use canola in my Misto)
- 8 c peeled and sliced Granny Smith apples (6-8 apples depending on size)
- 2 c white sugar, divided
- 1 Tbsp cinnamon
- ¾ c canola oil
- 3 eggs
- 1 c orange juice
- 1 tsp vanilla
- 2½ c all-purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- ¼ cups raw or turbinado sugar OR 2 Tbsp white sugar
- Preheat oven to 350. Spray 9x13 baking pan with nonstick cooking spray; set aside.
- In a large bowl, toss the apples with ½ c of the white sugar and cinnamon. Set aside.
- In a large mixing bowl, use a large spoon to blend the remaining 1½ cups of white sugar and oil. Stir in the eggs, orange juice, and vanilla until well blended.
- Add the flour, salt, and baking powder and stir until just blended. Do not over mix the batter.
- Pour roughly ⅔ of the batter into the pan, using the spoon to spread the batter to all 4 corners of the pan. Layer the apples evenly on top of the batter and pour and juices from the bowl over the apples. Spread the remaining batter over the apples.
- Bake 45-60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Sprinkle the raw/turbinado sugar or white sugar over the top of the cake and cover loosely with a clean towel. Let cool completely on a wire rack.
- Store cake a room temperature covered tightly with foil.