The incredibly moist and flavorful cake, the tart and sweet apples, and the golden brown crust make this cake one of the best I’ve ever had. No frosting necessary.
Equipment
- Bundt Pan
- Cutting board and knife
- Measuring cups and spoons
- Stand Mixer
- Extra mixing bowls
- Scraping spatula
Ingredients
- 5 Granny Smith apples
- 2 ½ cups Sugar + 5 Tbsp.
- 2 tsp. cinnamon
- 3 cups un-sifted flour (I have no idea why the recipe specifically calls for un-sifted flour, as I’ve never seen that before, but I just don’t care why. Because it’s delicious and I trust whatever it says.)
- ½ tsp. salt
- 4 eggs
- 1 cup vegetable oil
- 2 tsp. orange juice
- 2 tsp. vanilla extract
- 1 ½ tsp. baking powder
- Powdered sugar for decoration
Directions
- Preheat your oven to 350 degrees.
- Grease and flour your Bundt pan. I like to use a plastic baggie for greasing. Just put your hand inside a plastic baggie, scoop up a little bit of butter, and rub it around the inside of your Bundt pan. That way you get an even coat and the clean-up is a cinch!
- Peel and core your apples. Then slice thinly (about ¼ of an inch thick).
- Mix the 5 tablespoons of sugar and cinnamon together in a bowl. Then toss the apples in to incorporate. Set aside.
- In a separate bowl, combine flour and baking powder. Set aside.
- In your stand mixer, add sugar, salt, eggs, oil, vanilla, and orange juice, and blend until well mixed on low- medium speed.
- On low speed, add your dry ingredients 1/3 at a time. Mix until completely combined, scraping the bowl a few times to get everything off the sides and bottom.
- Fill your Bundt pan with alternating layers of batter and apple mixture, starting and ending with batter.
- Bake at 350 degrees for an hour and a half.
- Cool for about 20 minutes, then turn it on over and get that baby out!
- Sprinkle the whole thing with powdered sugar, and you’ve got the most delicious apple cake EVER.