Apple Bundt Cake

Once upon a time, in the far, far away exotic land known as Oklahoma, the Young Heiress enjoyed eating a delightful concoction known as apple cake. It was mildly spiced with cinnamon and filled with succulent layers of sliced apples.

The Queen Mother had searched far and wide for the perfect combination of yellow cake and crispy tart apples to please the Young Heiress.

Yep, it's a mostly true story. This is the actual recipe for apple cake I enjoyed as a kid.

It's also true that for a period of time, one of my nicknames was "the young heiress." It's a weird story and probably has nothing to do with what you would expect. Unless you were there or made privy to the details. I shall leave that story out for today.

for the cake batter
3 cups AP flour
3 teaspoons baking powder
2 cups sugar
1 cup vegetable oil
4 eggs
1/3 cup orange juice
2 teaspoons vanilla extract
for the apple layers
3 tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
5 tablespoons sugar

1. Combine sliced apples, cinnamon, and sugar. Toss to coat evenly with the sugar mixture. Set aside for now.

2. In a large mixing bowl, combine all of the cake batter ingredients. Beat until mixed well. It should be quite thick.

3. Grease or nonstick spray a 10" tube or Bundt pan. Spread about 1/3 of the cake batter in the prepared pan.  Add half the apples in a layer. I like to press them down into the batter so they are submerged. This helps eliminate bubbles or voids around the apple slices.

4. Spread a second layer of cake batter over the apples slices. Add another layer of apples slices. Top with the remaining batter.

4. Bake in a 350F oven for about an hour. This will depend a lot on your pan and your oven. At 45 minutes, use a toothpick to test for doneness. If still wet, allow more time, up to 1 1/2 hours total.  Mine took 55 minutes and when my mom has made this, hers took 1 hr 5 minutes.

5. Allow cake to cool in the pan 5-10 minutes. Remove from pan and allow to cool completely on a wire rack.

6. You can serve this plain, dusted with powdered sugar, or even make a glaze or penuche icing. I happen to really like penuche icing on mine, but if you want to downplay sweetness, go for a light dusting of powdered sugar.


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