This lovely cake comes from Smitten Kitchen, a very famous food blog with beautiful photos and recipes that sometimes work. I approached this recipe with a fair dose of skepticism (not to mention, blog envy) and about 2 lbs. of apples. And I’m so glad I did. After a few recent baking failures (including this week’s zucchini bread with raspberries; trust me—don’t go there), my baker’s ego was a little tender. So imagine my delight when my husband’s coworker came over for coffee and remarked, “Ach, so this is the famous apple cake your husband talks so much about!”
I could have kissed her right there. Instead, I made a mental note to add this cake to the short list of go-to recipes for dummies (i.e., me).
All of which is to say, dear Smitten Kitchen, that I repent of my bad attitude toward your recipes. That failed beef-leek stew, the extremely onion-y Hungarian goulash? Bygones. You’ve redeemed yourself. This one is, as mommy bloggers like to write, “a keeper” (along with that rockin’ pumpkin bread pudding recipe you gave us). A warm, cinnamon-y wedge and a cup of tea make the perfect fall breakfast or afternoon snack. And my husband believes that calling it apple “bread” rather than “cake” neutralizes the calories. With this cake—ahem—bread, anything is possible.
No need to peel; they melt right into the cake.
I substituted yogurt for half of the oil of the original recipe.
(adapted from Smitten Kitchen)
-6 unpeeled apples (McIntosh or another sweet-tart variety), cored and chopped into chunks
-1 Tbsp. cinnamon
-dash of pumpkin pie spice
-5 Tbsp. sugar (I used turbinado)
-2 3/4 c. flour
-1 Tbsp. baking powder
-1 tsp. salt
-1/2 c. vegetable oil
-1/2 c. yogurt
-2 c. sugar
-1/4 c. orange juice
-2 1/2 tsp. vanilla
-1/2 c. sliced almonds (optional)
1. Preheat oven to 350 F. Grease a tube or bundt pan with oil or butter. Toss apple chunks with cinnamon and sugar in a large bowl and set aside.
2. Whisk together flour, baking powder and salt in another large mixing bowl.
3. In another bowl, combine oil, yogurt, eggs, orange juice, sugar, and vanilla.
4. Mix dry ingredients into wet. Do not overmix.
5. Pour half of batter into prepared pan, then top with half of the apples. Spread the remaining batter over the apples (do not reverse these layers, or the apples will stick to the pan). Top with the remaining apples tossed with the almonds.
6. Bake for 50-70 min., or until a tester comes out clean. Check at the low end of the range to ensure it does not overbake.
7. Cool and enjoy!