Friday I had a big slice of this delicious apple cake for dinner! Yes, you heard that right! Cake for dinner, and veggies for dessert … If you’re wondering why, its simply because I wanted to. And because I get to make the rules.
There has to be some advantage to being an adult! 😉
Which brings me to the topic of this post: a most delicious apple cake made with freshly picked apples from my garden.Though the recipe is not technically German, it reminds me very much of these types of cakes my mom and my grandmother used to bake.
About 15 years ago I bought ‘Quick Vegetarian Pleasures’, a great cookbook, by Jeanne Lemlin. It’s pages are worn, a little dirty around the edges and dotted with all kinds of splatter from all the usage over the years. One of my favorite recipes in it, is the one for this apple cake. This cakes stays moist for several days if well wrapped and refrigerated. This cake also travels well and I will bring one along on my next trip to California to share with friends.
Here’s the recipe:
- 5 to 8 medium sized apples
- 1 1/2 cups sugar
- 2 teaspoons ground cinnamon
- 3 large eggs
- 3/4 cup vegetable oil
- 1/3 cup orange juice
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 2 teaspoons vanilla
Preheat the oven to 350°.
Grease and flour a 9 inch tube or bundt pan and set it aside.
Peel and core the apples.
Slice them into thin wedges and put them in a bowl.
Sprinkle a couple of tablespoons of the sugar and the cinnamon over them.
Toss to combine well.
Next, beat the eggs in a large bowl until creamy.
Add the sugar and beat until well mixed.
Add the oil, orange juice, flour, baking powder and vanilla.
Beat until the batter is smooth and creamy.
Pour a third of the batter into the pan.
Mix the apple sliced again and spread half of them evenly on top of the batter.
Pour half of the leftover batter over the apples.
Then spread the rest of the apples over the batter.
Lastly, pour the remaining batter over the apple slices and even out the top out a little.
Bake on the middle shelf in the oven for about 60 minutes.
To check for doneness, insert a sharp knife and if it’s clean when pulled out,
the cake is done.
If not, bake a few more minutes.
Let the cake cool for about 15 minutes on a rack, then turn it out onto a cake plate.
Let it cool thoroughly before cutting.
It’s great plain, but a sprinkle of a sugar and cinnamon mixture elevates it to special!
When’s the last time you had dessert for dinner? 😉