Gigi’s Apple Cake
This is an old-fashioned, dense and moist cake…loaded with apples. If you have a mandolin (or V-slicer) – it makes very quick work of slicing the apples. But don’t slice on the very thinnest level – you don’t want paper thin apple slices.
1 cup canola oil
2.5 cups flour
2 tsp. baking powder
3 tsp. ground cinnamon
6 Granny Smith apples (about 1 ¼ lbs) – peeled, cored, and thinly sliced
2 ¼ cups granulated sugar
4 large eggs
1/3 cup orange juice
2 tsp. pure vanilla extract
Preheat oven to 350F. Grease and flour a 12 cup Bundt or tube pan (I use Baker’s Joy nonstick spray with flour). In a medium bowl, combine the 2 ½ cups of flour with the baking powder and 2 tsp. of the cinnamon. In a large bowl, toss the apples with ¼ cup of the sugar and the remaining 1 tsp. of cinnamon and set aside.
In a standing mixer fitted with the paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1.5 hours. Let cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
NOTE: I didn't premix the flour with the cinnamon and baking powder. I just added them when adding to the liquid ingredients. What can I say...I'm lazy!
Source: Every Day with Rachel Ray
This is an old-fashioned, dense and moist cake…loaded with apples. If you have a mandolin (or V-slicer) – it makes very quick work of slicing the apples. But don’t slice on the very thinnest level – you don’t want paper thin apple slices.
1 cup canola oil
2.5 cups flour
2 tsp. baking powder
3 tsp. ground cinnamon
6 Granny Smith apples (about 1 ¼ lbs) – peeled, cored, and thinly sliced
2 ¼ cups granulated sugar
4 large eggs
1/3 cup orange juice
2 tsp. pure vanilla extract
Preheat oven to 350F. Grease and flour a 12 cup Bundt or tube pan (I use Baker’s Joy nonstick spray with flour). In a medium bowl, combine the 2 ½ cups of flour with the baking powder and 2 tsp. of the cinnamon. In a large bowl, toss the apples with ¼ cup of the sugar and the remaining 1 tsp. of cinnamon and set aside.
In a standing mixer fitted with the paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1.5 hours. Let cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
NOTE: I didn't premix the flour with the cinnamon and baking powder. I just added them when adding to the liquid ingredients. What can I say...I'm lazy!
Source: Every Day with Rachel Ray