Fresh Apple Cake

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I’m always baking for Donald and his co-workers, and I often make them banana bread. I don’t always have the yucky brown bananas, so I started looking around for yummy recipes that are easy to transport to the job site. This recipe, which I found on Iowa Girl Eats (iowagirleats.com), is perfect when you have green apples, but are too lazy to make an apple pie (not that I speak from experience or anything).

There’s something about the flavor of this cake that I can’t pinpoint, but that is so unique and yummy. The cake stays super moist and the chunky apples make it hearty. Great for breakfast or dessert (or anytime for that matter). It’s extra good with a scoop of vanilla ice cream on top.

Preheat oven to 350*. Generously spray a Bundt pan with nonstick spray and sprinkle with cinnamon sugar, then set aside. Peel, core, and cut up the apples as indicated in the ingredients list.

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In an electric mixer, beat butter, vegetable oil, and sugar until pale yellow, about 2 minutes.

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Add applesauce, then beat to combine.

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Add eggs one at a time, beating until combined before adding the next egg.

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Add vanilla then beat to combine.Β In a separate bowl, stir together flour, cinnamon, baking soda, baking powder and salt.

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Remove 2 Tablespoons of flour mixture then toss with cubed apples.

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Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch.

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Stir in the apples.

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Pour batter into prepared Bundt pan…

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and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check cake at 20 minutes- if top is turning too brown, place a sheet of non-stick sprayed tin foil on top. Cool for 10 minutes in the pan…

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then run a knife along the inner rim and invert cake onto a wire rack to cool completely.

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Fresh Apple Cake

Ingredients:

1/2 cup butter, at room temperature

1/2 cup vegetable oil

2 cups sugar

1/2 cup no sugar added applesauce

3 eggs

2 tsp. vanilla extract

3 cups flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2-3 Granny Smith apples, peeled, cored and cut into 1/4 inch chunks (3 cups total

Instructions:

Preheat oven to 350*. Generously spray a Bundt pan with nonstick spray and sprinkle with cinnamon sugar, then set aside.

In an electric mixer, beat butter, vegetable oil, and sugar until pale yellow, about 2 minutes. Add applesauce, then beat to combine. Add eggs one at a time, beating until combined before adding the next egg. Add vanilla then beat to combine.

In a separate bowl, stir together flour, cinnamon, baking soda, baking powder and salt. Remove 2 Tablespoons of flour mixture then toss with cubed apples. Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch. Stir in the apples.

Pour batter into prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check cake at 20 minutes- if top is turning too brown, place a sheet of non-stick sprayed tin foil on top. Cool for 10 minutes in the pan, then run a knife along the inner rim and invert cake onto a wire rack to cool completely.

recipe from Iowa Girl Eats (iowagirleats.com). tags: cake, sweets, apple, cinnamon, applesauce

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4 thoughts on “Fresh Apple Cake

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