Tag Archives: apple cake

Spiced apple cake

For months, I’ve coveted a very special bundt pan at Williams-Sonoma. It’s a splurge, is smaller than normal bundt pans, and it called to me. I’ve never loved shaped loaf pans. I don’t like the traditional tube any more than I like the rose-patterned ones our mothers used. Until I saw this pan…which looks like some kind of smooth sea shell with sharp edges and clean lines.

So I finally bought this pan after finding an old recipe I clipped from Every Day With Rachael Ray three years ago. Don’t worry – if you are not an R-Ray fan, know that she did not write this recipe. I’ve found her magazine has better recipes because her editors are actually talented cooks who test recipes.

This will calm your craving for a comforting fall dish. Five big, tart apples sliced thin and added to a simple batter spiced with cinnamon. The apple-to-batter ratio is heavily in favor of the apples, making the cake oh so moist and soft. You’ll think there are too many apples, but they turn soft and smooth layers within the cake.

I brought leftovers to a breakfast meeting at work and everybody loved it.

Spiced Apple Cake


  • 1 cup canola oil, plus more for greasing
  • 2½ cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 6 Granny Smith apples (about 1¼ pounds)—peeled, cored and thinly sliced
  • 2¼ cups granulated sugar
  • 4 large eggs
  • 1/3 cup orange juice
  • 2 teaspoons pure vanilla extract

Preheat the oven to 350°. Grease and flour a 12-cup bundt or tube pan. In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.

In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.

Enjoy this toasted for a morning breakfast or at room temperature for a nice treat throughout the day. It’s not too sweet or dense like a pound cake, but just as moist and flavorful. I think it’s a keeper.

Enjoy, friends! xoxo