Apple Cake: A Family Favorite

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

4 eggs

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).