Breakfast-in-Bed Apple Cake
This apple cake actually tastes better the next day, so no need to wake up early to have it ready for brunch. My favorite part about this recipe is how adaptable it is. Want to make it healthier? Swap in some whole wheat flour or use some applesauce instead of oil. You can even reduce the sugar by one-third to one-half for a slightly more wholesome treat.
- 6 apples (any variety that is good for baking: McIntosh, Granny Smith, Fuji), peeled, cored and chopped into 1-inch chunks
- 1 tablespoon cinnamon
- 5 tablespoons sugar (reduce if using sweet apples)
- 2¾ cup flour (can swap half for whole wheat)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil (can use another oil or substitute up to half with unsweetened applesauce)
- 1½ cups sugar
- ¼ cup freshly squeezed orange juice
- 2½ teaspoons vanilla extract
- 4 eggs
- Preheat oven to 350 degrees and grease and flour a tube pan. Toss the chopped apples with the cinnamon and 5 tablespoons of sugar. Set aside. In a large bowl, stir together the flour, baking powder and salt. In a separate bowl, whisk together oil, sugar, orange juice, vanilla and eggs until combined. Mix the wet ingredients into the dry and stir until combined, scraping down the sides. Pour half of the batter into the pan. Evenly spread half of the apples (and their juices) on top. Repeat with the remaining batter and apples. It will seem like you don’t have enough batter to cover everything, but it will even out as it bakes!
- Bake for 1 hour and 30 minutes, or until a tester comes out clean. Check the cake at the 1 hour mark—if it is browning too fast, cover it with foil for the remaining cooking time. Cool to room temperature before removing to a platter (the final apple layer should be on top). You can enjoy it right away, but it tastes best if left covered in foil at room temperature overnight.