I love apples, and I LOVE apple cake...homemade apple cake, that is:-)
I found a recipe in a local cookbook years ago, but have adapted it and perfected it over the years. The original recipe didn't have enough batter for the 8-10 apples called for, so I changed that as well as a few other ingredients.
Perfect Apple Pound Cake
3 cups All-purpose flour
2 1/2 cups sugar
1 cup applesauce or stewed apples
1/4 cup orange juice or mixed fruit juice (apple/grape/cranberry)
3 tsp vanilla extract
1 1/2 Tbs. baking powder
5 Tbs. sugar
2 Tbs. cinnamon
3 medium apples peeled and sliced (I use golden delicious)
In large bowl combine all ingredients except last three. In a small bowl, combine the 5 Tbs. sugar and 2 Tbs. cinnamon.
Pour 1/3 batter into a greased (I use butter) Bundt pan.
Layer half the apples, and sprinkle with half the cinnamon sugar mixture
Repeat, ending with batter on top.
Bake at 350 for 1 1/4 to 1 1/2 hours, depending on your oven.
Cool before turning out onto
a cake plate.
This is the best cake -- moist and firm. The layered apples really make it luscious, and it's not too dry, too wet or too sweet as so many apple cakes are.
**You can also add a brown sugar glaze, which just takes it up a couple notches in the amazing category.
1 cup lightly packed brown sugar
1/2 stick butter
1 teaspoon vanilla extract
2 tablespoons evaporated milk or cream
Stir all ingredients in a medium saucepan over medium-high heat, stirring often, until sugar dissolves and mixture comes to a gentle boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Wait for glaze to cool to thickened state and pour over cake. Cool cake 30 minutes. Serve warm or at room temperature.
It was really hard to get photos of it because I didn't think it would make it through the night! We all love it that much, and it's different from any of the other apple cake recipes I have seen out there.
I have tried and tested this recipe over ten years and trust me, it's a good thing:-)