Apple Cake

Apple season means for a solid month, my kitchen smells of warm fall spices, and has a rotation of various cakes, pies and other delicious sweets. Nothing beats a warm apple pie, but this cake checks off all the boxes. It has a tender crumb, two layers of beautifully sliced and spiced apples and is perfect with a warm cup of coffee or cider.

Here’s how I made it!

This simple cake batter comes together by whisking your wet ingredients before gently incorporating your dry. Then you layer the batter and apples in a tube or bundt pan.

Once you add your final layer of apples and cinnamon-sugar, this cake needs to bake for at least an hour. Check it at one hour, then every 10 minutes thereafter by inserting a toothpick into it. If it comes out clean, it’s ready.

Cool for 20 minutes IN the pan. Take it out of the pan. Allow the cake to cool on a rack before slicing and serving.

Recipe

Ingredients:

• 3/4 cup of sugar + 1 teaspoon cinnamon

• 4 tbsp sugar + ½ tsp cinnamon

• 4 cups all-purpose flour

• 4 teaspoon baking powder

• 1/2 tsp soda

• 1 teaspoon salt

• 2 cups sugar

• 4 eggs

• 2/3 cup vegetable oil

• 1/3 cup sour cream

• 1 cup apple cider

• 1 tbsp vanilla extract

• 5-6 cups apples, peeled and sliced

• 1/2 lemon, juiced

Directions:

1. Grease and flour a tube or bundt pan. Preheat oven to 350 F.

2. Mix your ¾ cups cinnamon and sugar and set aside. Mix the other 4 tbsp of sugar with ½ tsp cinnamon in another small bowl.

3. In a stand mixer with the paddle attachment, beat eggs and sugar until light in colour. Add in oil and sour cream before finally adding the apple cider and vanilla extract.

4. Whisk or sift your dry ingredients then slowly add them to the mixer, with the speed on low.

5. Toss your apple slices with lemon juice and ¾ cups cinnamon-sugar mix.

6. Add half the batter to the pan, then layer half of the apples. Sprinkle 2 tbsps of the other cinnamon-sugar mix on top, add the remaining batter, and finally, the rest of the apples and cinnamon-sugar on top.

7. Bake at 350 for 1 hour, 15 mins, until a toothpick inserted into the cake comes out clean, with just a few crumbs. Test it at 1 hour, as bake time can vary.

8. Run a knife around the edges to release, then leave in pan to cool 20 minutes before flipping it onto a rack.

9. Slice and enjoy!