Whenever the cool breezes of fall start blowing, my tummy starts yearning for apple cake.
My mother-in-law always made this cake and it is definitely a family favorite.
It takes a little bit of time to put together, but it's surely worth every bit of effort.
First, I peel and slice about 6 large apples. I like to use a crisp, pie-making apple. You can also use an crank-style apple peeler to make the work go quickly. I also juice an orange and zest the rind.
I add cinnamon, nutmeg, and sugar to the apple slices and let them sit while I make the batter. I also grease and flour a bundt pan or angel food cake pan.
Alternate the apple slices and batter in the pan, ending with the apples.
Here's where I should be showing you the beautiful, finished cake, but this is what happens in our house:
And yes, the family voted it delicious while it lasted.
Here's the recipe:
Nana's Apple Cake
6 large apples or 8 small ones, peeled and sliced
5 Tbl. sugar
2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
Mix apples, sugar and spices and let sit to meld while making the batter.
3 cups flour (I use half whole wheat pastry flour)
2 cups sugar
1 cup melted coconut oil
1/2 tsp. salt
8 Tbl. orange juice, freshly squeezed
1 tsp. orange zest
2 1/2 tsp. vanilla
Mix batter ingredients together. In a greased and floured tube pan, alternate batter and apple mixture, ending with apples. Bake at 350 degrees for 1 hour. Let cool for 10 minutes before removing to a cake plate. I like to drizzle a simple glaze over the cake when it cools (1/3 cup powdered sugar, 1/2 tsp. vanilla, enough water to make a glaze that will drizzle).