Diana's Desserts - www.dianasdesserts.com

Chilly Day Apple Cake

Servings: 8-10
Serve this moist and delicious apple cake on a crisp autumn or winter's day when you just want to have a real "comfort food" on hand for your family or friends to enjoy. This cake tastes very much like apple pie but in cake form. A great recipe for those home baker's who love apple pie but who hate struggling with making pie crusts. Wonderful as a substitute for apple pie to serve for dessert on Thanksgiving or Christmas. Your guests will be very impressed. Also, a very delightful cake to serve at an afternoon tea. This will soon become one of your most requested cakes by family and friends. It's one of my very favorite cakes and the recipe is definitely a "keeper"....Diana

4 medium size Golden Delicious apples (about 1 1/2 pounds), peeled, cored and cut into 1/2-inch pieces
5 tablespoons PLUS 2 1/2 cups granulated sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar, for dusting cake

Serving suggestion:
Serve each slice of cake with vanilla ice cream, non-dairy whipped topping or whipped cream.

Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.

Mix the apples, 5 tablespoons sugar and ground cinnamon in a large bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in another large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then with remaining batter.

Bake cake in preheated oven until top is golden brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on wire rack for 15 minutes. Run knife around sides of pan and center tube to loosen. Turn cake out onto rack. Cool for 1 hour. Dust cake with confectioners' sugar. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, non-dairy whipped topping or whipped cream. Store any leftover cake covered at room temperature.

Makes 8 to 10 servings.

Photograph taken by Diana Baker Woodall© 2005

Date: December 31, 2004