The Perfect Fall Cake

By: The Food Hunter

As the weather slowly begins to transition from summer to fall I am inspired to make this Apple Cinnamon Cake from my childhood. This cake is deliciously dense and moist, and studded with tons of cinnamon-sugar coated apples. I typically only use Granny Smith apples but honestly any type apple will work here; as long as you start with the freshest apples you can find. 

The cake batter is simple to whip up and takes 60 minutes to bake. Most of your time is spent peeling and slicing the apples. I suggest slices them thin for the perfect consistency.  It's a good idea to use a tube pan for baking this cake and if you have one with a removable bottom even better. The cake will be tall, and very moist when removed from the pan, so be sure to do it gently.

Apple Cinnamon Cake

For the cake
4 eggs
2 cups sugar
1 cup oil
2 1/2 tsp vanilla
1/2 cup orange juice
3 cups flour
3 tsp baking powder

For the apples
3 apples sliced
4 Tbsp sugar
2 Tbsp cinnamon


Beat eggs and sugar until combined. Add oil, vanilla, and orange juice mix well. Add flour and baking powder beating until smooth.

In another bowl mix sliced apples, sugar, and cinnamon.

Grease and flour a tube pan. Pour 1/2 of the batter in followed by all of the apple mixture. Top with the rest of the batter.

Bake at 350 for 1 hour.