I thought that I was just about done for the year with apples. I had received so many apples free from my co-worker that I was beginning to think I never wanted to peel another apple again, but alas, my father-in-law dropped off three huge bags of apples that he bought at the orchard up the road from us. He knew that one variety was McIntosh, but the other bag he told me were baking apples. “Baking apples” is a rather vague variety, but in all honesty they seemed to all be the about the same. Apple season is over here, so I believe that the were a bit past their prime, but they still tasted really nice in this cake. I think we will use the rest of them to make applesauce. They just won’t hold their shape for pie baking or even apple crisp. This recipe is adapted from smitten kitchen. I increased the apples, changed the flour to include whole wheat, and added cinnamon to the batter as well as the apples. I also tweaked a bit of the procedure, but the recipe originated from there and it is a really tasty and moist cake. It might be a nice breakfast for Thanksgiving morning, unless you are going to fast until the big meal!
- 8 apples, peeled, cored and chopped into 1/2″-3/4″ pieces
- 1 TB cinnamon
- 5 TB sugar
- Slightly less than 2 cups (245 g, 8.65 oz) unbleached all-purpose flour
- 1 cup plus 2 TB (143, 5 oz) whole wheat flour
- 1 TB baking powder
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup vegetable oil
- 2 cups sugar
- 1/4 sour cream
- 2 1/2 tsp. vanilla
- 4 eggs
- Preheat oven to 350 degrees with the rack positioned in the middle. Grease a tube pan or large bundt pan with butter and lightly dust with flour. Toss the apples with the cinnamon and sugar and set aside.
- In a large mixing bowl sift together the flours, baking powder, salt, and cinnamon. In a separate medium sized bowl mix together the oil, sour cream, sugar, and vanilla. Add the eggs one at a time.
- Mix the wet ingredients into the dry ones until no bits of dry ingredients remain.
- Pour half of the batter into the prepared pan. Spread half of the apples over it. Pour the remaining batter over the apples and then spread the rest of the remaining apples on top. Bake for 1-1 1/2 hours, or until a tester comes out clean or with just a few crumbs clinging to it. Allow to cool on a wire rack for ten minutes. Remove the cake from the pan and allow it to cool completely or until just warm.