Fresh Apple Autumn Cake
September 28, 2016
"This is one of my favorite apple cake recipes that is not out of the norm to receive recipe requests. I've been making it for many years and it is especially appropriate to make it during autumn and winter months and it has graced many a Thanksgiving table. This particular recipe initially stood out among others for the fact that it contains no dairy for those of us in my family who are lactose intolerant."
- Serving Size: 1 (216.2 g)
- Calories 599.3
- Total Fat - 24.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 83.3 mg
- Sodium - 259 mg
- Total Carbohydrate - 89.4 g
- Dietary Fiber - 1.9 g
- Sugars - 58.3 g
- Protein - 7 g
- Calcium - 125.6 mg
- Iron - 1.2 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Grease and flour a 10-inch tube pan.
Slice apples and place in a bowl; set aside.
Beat eggs, gradually beat in sugar, then oil.
Re-sift flour with baking powder and salt, add beaten mixture in small amounts, alternately with orange juice. Beat in extracts.
Pour about one quarter of the batter into prepared pan.
Arrange apple slices on top and sprinkle a little cinnamon-sugar mixture over the apples.
Repeat these layers using about a quarter of the batter each time.
Make sure that the last layer is finished off with batter only.
Bake at 350-degrees-Fahrenheit for 1 to 1 1/2 hours or until it tests done with a toothpick(refer to Note below).
Remove pan from the oven and let cool and remove from pan.
Sprinkle confectioners sugar over top (or additional cinnamon-sugar mixture).
Slice and serve.
NOTE: the total time that it takes to fully bake normally takes me longer than 1 hour, therefore test it before pulling it out of the oven. Note though that the toothpick may not completely come out clean for the reason that the toothpick may be piercing a juicy apple, but as long as it doesn't come out with uncooked batter it should be fine.
No special items needed.