Mom's Apple Cake

 

Adapted from The Smitten Kitchen Cookbook by Deb Perelman

Note: The recipe says to use a 10" ring pan and I would recommend you follow this suggestion or you might end up with the same situation as me: the outside edges getting a bit overcooked while the middle of the cake was finishing.

butter or nonstick spray for cake tin

6 apples (I used Granny Smith), peeled, cored and cut into 1/2 inch chunks

1 tbs cinnamon

2 cups plus 5 tbs white sugar

2 3/4 cups flour

1 tbs baking powder

1 tsp salt

1 cup vegetable oil

1/4 cup orange juice

2 1/2 tsp vanilla extract

4 large eggs

1 cups walnuts, chopped

1. Preheat the oven to 175°C (350°F). Toss the cinnamon and 5 tbs sugar through the apples and set aside.

2. Grease a ring pan with your preferred greaser. Not this.

3. Mix together flour, salt and baking powder. 

4. In a separate bowl, combine oil, orange juice, vanilla, eggs and the remaining sugar. Add the flour mixture and stir to combine, then add the walnuts and stir.

5. Pour half the cake batter into the tin. Scatter half the apples all over the batter. Top off with the rest of the batter, then the rest of the apples. 

6. Bake for 1 1/2 hours or until done when tested with a skewer.

7. Wait for the praise to start rolling in.