From Gail’s Kitchen
I got the inspiration for this cake from a recipe by Lara C. Atkins that appeared in Edible Green Mountains last fall. It’s the easiest, and by far the tastiest, apple cake I’ve ever made and it’s quickly become a favourite in my household, as well as in the Burlington, Vermont home of Edible Green Mountains publisher and editor Deborah Schapiro.
Makes 12 servings
3 cups all-purpose flour, plus extra flour for
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups granulated sugar
1 cup grapeseed or other vegetable oil
1 tsp pure vanilla extract
4 or 5 large apples, peeled, cored and cut into
1/2-inch chunks (to make 4 cups)
Grease a 9-inch tube pan. Dust with flour, shaking out excess; set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt; set aside.
In a large bowl, whisk together sugar and oil. Whisk in eggs and vanilla until well blended. Using a rubber spatula, fold one-half of the dry ingredients into the large bowl until just blended. Repeat with remaining dry ingredients. Fold in apples.
The batter will be very thick and sticky.
Spoon batter evenly into prepared pan. Using the back of a metal spoon, smooth the surface. Bake in a 350° F oven until dark golden brown and very firm (not springy) to the touch, 65 to 70 minutes. Let cool in the pan on a rack for 20 minutes. Turn the cake out onto a flat plate. Carefully invert onto the rack so the cake is right side up. Allow the cake to cool completely before serving.