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Apple Cake

Apples are my favorite fruit. Apple juice is my favorite beverage. Apple Cinnamon NutriGrain bars are the best thing that ever happened to me since sliced bread. Apple pie is basically one of my life essentials. This apple cake...not really on the top of any charts.

I saw the recipe online, knew that I had pounds of apples in my fridge, read that I didn't have to peel them for the recipe, and that pretty much just gave me the green light. Plus, I had been trying to find a non cake mix version of this, so I figured, why not give this cake a chance and see how it turns out?.... I need to stop giving cakes chances. Okay, maybe I'm being a little harsh. The cake wasn't THAT bad. But how do you expect me to feel when I invert the cake and it looks nothing like the picture I saw on the blog I got the recipe from?

The directions say to arrange some pecans on the bottom of the pan. I used walnuts. The directions also say to sprinkle those pecans, or in my case walnuts, with the cinnamon sugar mixture. I did that too. But when I inverted the cake, that cinnamon sugar mixture had gotten super duper hard during the baking process, so it stuck to the bundt pan. And the parts that didn't stick were just super duper hard. So in order to get to the inside of the cake, you had to pretty much cut through a layer of ice first. 

I didn't really have a problem with the inside. Apples and cinnamon, you know, awesome pair of flavors, can't go wrong with that. The apples were soft and you couldn't even tell that they still had their peel. So I guess it's really just the top of the cake that ruined it for me. Actually, the cake could have been a bit moister than it was too. But other than that, it was edible. My dad really liked it. And the only negative thing my brother had to say about it was that he didn't like the walnuts. If I could change anything about this cake, it would definitely be the whole cinnamon sugar topping. Or... I could just not make it again. Yeah, I'm gonna go with the latter.

Apple Cake

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1 tablespoon melted butter + 1 tablespoon flour for greasing the pan
4 cups cored, unpeeled chopped apples
2 cups flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup olive oil
2 eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup walnuts for decoration.
1/4 cup sugar + 1/2 teaspoon cinnamon, mixed together


Preheat the oven to 350.

Grease a Bundt pan with the melted butter. Add a tablespoon of flour and swirl around in the pan. Dump out the excess.

Sift the flour, sugar, salt, cinnamon, and baking soda into a bowl. To flour mixture, add the apples, eggs, oil, vanilla. Mix until just combined. Sprinkle the walnuts in the bottom of the Bundt pan. Sprinkle evenly with the cinnamon sugar mixture. Pour batter into a greased Bundt pan.

Bake for 50 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Cool before turning onto a wire rack. Let cool almost completely before serving.

Dust with powdered sugar and serve.

Adapted from Dishing The Divine

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