Rita's Apple Cake Recipe
This apple coffee cake began as a tradition with my grandmother’s birthday at the end of September. There is something about apples and cinnamon that really smells (and tastes) like fall.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
For the apple filling:
- 6 McIntosh apples peeled, cored, and chopped
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons sugar
For the cake batter:
- 2 3/4 cups flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups sugar
- 1/4 cup fresh-squeezed orange juice
- 2 1/2 teaspoons vanilla
- 4 eggs
Preheat oven to 350 degrees.
Grease a tube or bundt pan.
Toss apple chunks with cinnamon, nutmeg, and sugar in a bowl. Set aside.
Sift flour into a large mixing bowl (or into your stand mixer’s bowl).
Whisk baking powder and salt into flour.
In a separate bowl, whisk together oil, orange juice, sugar, and vanilla.
Mix wet ingredients into the dry ones.
Add eggs, one at a time, scraping bowl after each addition to incorporate all ingredients.
Pour half of the batter into prepared pan.
Spread half of the apples over it.
Pour the remaining batter over the apples.
Spoon the remaining apples on top pressing them in gently to even out the top.
Bake for about 70-90 minutes. Start checking at 70 minutes and then check every ten minutes.
Remove when a tester comes out clean.
Cool on a wire rack for 20 minutes.
Remove from cake from the pan.
Continue to cool cake on a wire rack until it reaches room temperature.