Apple picking starts this weekend in my neck of the woods. I didn’t go, but that means that local apples are available, so when I found some local Honey Crisps, I decided to make this lovely apple cake. It’s not a *pie*, but a *cake*. Perfect for either breakfast coffee cake, or for afternoon tea. The spices are cinnamon, nutmeg, clove and just a touch of cardamom. PS: You don’t have to put the apple rings on the top… I just thought it would look nifty. Now I think it looks a little like octopus tentacles.
4 Honey Crisp Apples (sub: Granny Smith if you can’t find Honey Crisp)
1 tablespoon fresh lemon juice
3 cup all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon Kosher salt
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
2 cup granulated sugar
1/2 cup vegetable oil
1 stick unsalted butter, melted and cooled slightly
1/2 cup orange juice
2 1/2 teaspoons pure vanilla extract
confectioners’ sugar, for dusting
Heat oven to 350F. Create a foil or parchment sling for your 9×13 inch baking pan and spray generously with baking spray.
Peel the apples, Core and cut 3 of the 4 apples to a 1/2 inch dice. Slice the remaining apple to rings. In a large bowl, toss the apples with lemon juice. In a medium bowl, whisk together the flour, baking soda, salt, and spices.
In a large bowl, whisk together the eggs, granulated sugar, oil, melted butter, orange juice, and vanilla. Add the flour mixture and whisk together just until combined. Add half the diced apples and mix to combine. Spread into the prepared pan. Arrange the remaining apples rings on top.
Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Let cool for 15 minutes in the pan, then, using the overhangs, transfer cake to a wire rack to cool completely; dust with confectioners’ sugar before serving.