Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- In a large bowl, toss the chopped Granny Smith apples with 5 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
- In another large bowl, whisk together 2¾ cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix well.
- In a medium bowl, whisk together 2 cups of granulated sugar, 1 cup of vegetable oil, ¼ cup of orange juice, and 2½ teaspoons of vanilla extract. Ensure everything is fully combined.
- Add the wet ingredients to the flour mixture. Stir to combine using a spatula or wooden spoon until just mixed.
- Add the 4 eggs to the mixture one at a time, mixing well after each addition.
- Once the batter is well mixed, add a thin layer of it to the bottom of the prepared pan. Then, add one-quarter of the prepared apples on top of the batter.
- Ribbon one-quarter of the remaining cake batter over the apples. Repeat this process three more times until you’ve used all the batter and apples.
- Bake the cake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, place your pan on a wire rack for 20 minutes. After that, invert the pan and gently remove the cake. Let it cool to room temperature before serving.
Notes
Apples: This recipe calls for Granny Smith apples, but Gala apples and Honeycrisp apples are also wonderful alternatives.
Storage: Once completely cool, leftover cake can be stored in an airtight container for up to 4 days.
Freezing: This cake freezes wonderfully! Wrap it tightly with plastic wrap and then aluminum foil to freeze for up to 3 months.