Packed full of delicious apples! A staple desert of the early autumn season.
Try supplementing the apples in this recipe with our homegrown Dandee Red variety sold in store!
INGREDIENTS FOR THE APPLES:- 6 medium granny smith apples peeled, cored and chopped (about ½-inch pieces)
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 2½ teaspoons vanilla extract
- 4 eggs
- Preheat oven to 350 degrees F. Grease and flour a 10-inch .
- Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.
- Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
- Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs).
- Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
- Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.
- Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking).
- Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 5 days.
