Easy Apple Cake for Fall Baking

Save

This apple cake is a moist, spiced cake packed with fresh apples. This simple and rustic cake has been made by my mom as long as I can remember. It can be made with most any kind of apple, but I chose to use heirloom Northern Spy, which I had on hand.

The Northern Spy is a classic American heirloom apple variety, known for its tart flavor, white crisp flesh and a well-balanced sweet-tart taste. Renowned as one of the best apples for baking pies because it holds its shape well. It is also favored for cider, juice, and fresh eating. Primarily found in the Northeast US and Michigan; it is a “winter apple,” harvested in late October and capable of being stored for up to five months. They are not widely available in grocery store but may be found at apple orchards or farmers markets.

To prepare the apples I use a kitchen tool that peels, slices and cores the apples in short order. If you cook using apples very often, I highly recommend investing in one of these gadgets. It saves endless amounts of time.

To make the cake, I start by heating the oven to 350 degrees.

Combine sugar and vegetable oil in a mixing bowl. Beat in eggs, one at a time, and vanilla. Fold in apples.In a separate bowl, sift together flour, baking soda, salt and cinnamon. Combine with apple mixture until completely mixed together.

Pour into ungreased bundt pan and bake for one hour or until a knife inserted comes out clean. Remove from oven and cool 10 minutes.

Turn over onto serving plate.  Sift powdered sugar over top of cake.

Optional: Add 1 cup raisins or 1 cut of walnuts to batter before baking.

As an Amazon Associate I earn from qualifying purchases.

Equipment:

Bundt or Tube Pan

Jadeite Mixing Bowl

Apple Peeler/Corer