Apple Cake with Hints of Orange
RECIPEAn all-time favourite zipped up by splashing orange juice into the batter and mixing orange zest with the chopped apples. Adapted from Smitten Kitchen to fit an 8 x 8 baking pan, this cake stays moist even after it's been frozen. Use the variety of apples you like best. The flavours deepen if made a day ahead of serving. This is my go-to!
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Ingredients
For the Apples:
4 apples, peeled and chopped into small pieces
2 1/2 teaspoons ground cinnamon
3 1/2 tablespoons granulated sugar
1 teaspoon orange zest, finely chopped or grated
For the Cake
1 3/4 cups (270 grams) flour
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea or table salt
3/4 cup (180 ml) vegetable oil (canola, sunflower, olive and coconut oil also work, as does melted butter)
1 1/3 cups (210 grams) granulated sugar
3 tablespoons (45 ml) orange juice
1 3/4 (9 ml) teaspoons vanilla extract
3 large eggs
3/4 cup (96 grams) walnuts, chopped (optional)
Method
Heat oven to 350°F (175°C). Grease an 8 x 8 baking pan.
Peel, core and chop apples into 1/2 - 1-inch chunks.Toss with cinnamon, 3 1/2 tablespoons sugar and the orange zest and set aside.
Stir together the flour, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together the oil, orange juice, sugar, vanilla and eggs.
Mix the wet ingredients into the dry ones; scrape down the bowl to ensure all ingredients are incorporated.
Pour half of the batter into the prepared pan.
Spread half of the apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester - either a toothpick or the blade of a knife inserted in the centre- comes out clean.
Cool completely before running knife between cake and pan. Serve from the baking pan.
The cake keeps well at room temperature, covered.
RECIPEAn all-time favourite zipped up by splashing orange juice into the batter and mixing orange zest with the chopped apples. Adapted from Smitten Kitchen to fit an 8 x 8 baking pan, this cake stays moist even after it's been frozen. Use the variety of apples you like best. The flavours deepen if made a day ahead of serving. This is my go-to!
Click here for more fabulous desserts.
Ingredients
For the Apples:
4 apples, peeled and chopped into small pieces
2 1/2 teaspoons ground cinnamon
3 1/2 tablespoons granulated sugar
1 teaspoon orange zest, finely chopped or grated
For the Cake
1 3/4 cups (270 grams) flour
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea or table salt
3/4 cup (180 ml) vegetable oil (canola, sunflower, olive and coconut oil also work, as does melted butter)
1 1/3 cups (210 grams) granulated sugar
3 tablespoons (45 ml) orange juice
1 3/4 (9 ml) teaspoons vanilla extract
3 large eggs
3/4 cup (96 grams) walnuts, chopped (optional)
Method
Heat oven to 350°F (175°C). Grease an 8 x 8 baking pan.
Peel, core and chop apples into 1/2 - 1-inch chunks.Toss with cinnamon, 3 1/2 tablespoons sugar and the orange zest and set aside.
Stir together the flour, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together the oil, orange juice, sugar, vanilla and eggs.
Mix the wet ingredients into the dry ones; scrape down the bowl to ensure all ingredients are incorporated.
Pour half of the batter into the prepared pan.
Spread half of the apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester - either a toothpick or the blade of a knife inserted in the centre- comes out clean.
Cool completely before running knife between cake and pan. Serve from the baking pan.
The cake keeps well at room temperature, covered.