Recipe (from Smitten Kitchen’s Mom’s Apple Cake Recipe)
6 McIntosh apples
1 tablespoon cinnamon
4 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples 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 comes out clean.
I’ve been baking because 1) I want to finish up all my flour before we move and, 2) my parents appreciate snacks to bring out when they go explore Boston. However, as I’ve no baking soda, and I refuse to buy any, the challenge is looking for recipes that do not require baking soda.
So I found the Jewish Apple Cake, which is easily, one of the best cakes I’ve ever made. It is dense, moist and extremely tasty.
1) I used 3 apples instead of 6, I think four would be a good number here.
2) I used a regular 9 inch baking pan instead of a bundt pan and 10 more minutes of baking time is required.
3) I already used less sugar (1 tablespoon less on the apples and 1/4 cup less for the batter, but it’s still pretty sweet, so go ahead and reduce the sugar if you do not have a sweet tooth like me.
4) Out of cake guilt and necessity, I used 1/2cup olive oil and 1/2 cup canola oil for the vegetable oil. I would use grapeseed if i had some