This is a strange time of year. School has started, so it feels like fall. But Chicago has been warm and sunny, so it is hard to get excited about heavier fall foods. Warm, not hot. The difference? I can bake when it is warm out without turning my tiny kitchen into a sauna. And because I have spent months dreaming about baking cakes, it is time to get to work. Preferably on an apple cake, so that I can use those fantastic fresh from the farmer’s market apples. It is time for Double Apple Cake.
I love apple cakes in the fall, but I haven’t been thrilled with some of the recipes that I have tried. They never seem to be packed with apple flavor, which is a shame. And while my goal has never meant to be creating low fat desserts, substituting apple sauce for oil works beautifully in apple cake. Not only do you get that extra apple flavor, but the cake stays moist without being oily. I’m feeling pretty brilliant right now.
The recipe may seem like it calls for an excessive amount of apple, and it probably does. But that’s kind of the point of apple cake, right? Plus, it only takes 2-3 apples. I don’t peel the apples for this recipe for three reasons: 1) most of the nutrients from the apple are in its skin 2) I’m lazy 3) The skin doesn’t really bother me. If the skin bothers you, feel free to take it off.
A quick note on bundt pans. Use a lot of non-stick spray, butter, or whatever you like to use to prepare pans. This cake will stick! The little bits of apple stick to the pan like glue. Amazingly, I only destroyed one cake while testing this recipe. But seriously, once you think the pan is ready, add just a little bit more spray. You will appreciate it later.
|Double Apple Cake|| |
- 3 cups diced apples, varieties such as honeycrisp or gala
- 1 tablespoon vanilla
- 1 tablespoon ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- ¾ cups vegetable oil
- ½ cup unsweetened applesauce
- 3 eggs
- Preheat the oven to 350°
- Prepare bundt or tube pan with non-stick spray
- In a medium bowl mix together the apples, vanilla, and cinnamon
- Mix the flour, baking soda, and salt in a large bowl
- Use an electric mixer beat the sugar, oil, applesauce, and eggs in a third bowl
- Add in the flour mixture and mix thoroughly
- Stir in the apples
- Fill the prepared pan with batter and bake for 75-90 minutes, or until a toothpick comes out clean
- Allow the cake to cool fully (1 hour+) before turning it out on a plate