No need to pull out the KitchenAid stand mixer to tackle this batter. Just use your hand-held mixer - should take you less than a minute to get everything incorporated. I try not to over-mix the batter.
Grease and flour (I LOVE Pam's baking spray) a standard 12-cup bundt pan. Fill the pan with half the batter, then lay half the sliced apples on top and sprinkle with cinnamon and sugar. As you can see, I am not shy with the cinnamon.
Pour in the rest of the batter, sprinkle with more cinnamon and sugar and bake. You end up with this beautiful, crusty-on-the-outside yet moist-on-the-inside apple cake. A sprinkling of powdered sugar would look nice, but I couldn't find any in the pantry (thanks Nick for finding it this weekend!).
Old World Apple Cake
From Lois Oman
- 2 cups thinly sliced apples (I used McIntosh)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup canola oil
- 1/2 cup orange juice (I used no pulp OJ)
- 4 eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- Extra cinnamon and sugar for sprinkling between cake layers
- Powdered sugar for serving (optional)
Preheat over to 350 degrees. Grease and flour a 12-cup bundt pan. Thinly slice the apples and set aside.
In a large bowl, mix together flour, sugar, oil, orange juice, eggs, baking powder, salt and vanilla extract. The batter should be smooth.
Pour approximately half of the batter into the bundt pan. Place the apple slices in an even layer on top of the batter. Sprinkle the apples with about 2 tablespoons of sugar and generously with cinnamon (just eye-ball it). Pour the additional batter into the pan and sprinkle cinnamon and sugar.
Bake for approximately 70 minutes. Cool for ten minutes and then remove the cake from the pan. Cool completely and, if desired, sprinkle with powdered sugar before serving.