Photo and text by KARA
DiCAMILLO in EcoRI.org
This month is all
about family, traditions and being thankful. I wanted to share a recipe with
you that I grew up enjoying. I can’t say that I know the origin of this apple
cake, but what I can tell you is that it’s so good that both my grandmothers
made it.
My mom continues to
bake this cake and recently passed along the recipe to me. While apple season
is coming to an end, I still managed to use fresh, local apples. You can enjoy
it as dessert or with your coffee in the morning. Time after time it’s a hit. I
just baked it for company and made homemade vanilla ice cream to go along with
it.
Apple Cake
6 medium-sized apples,
peeled and sliced quarter-inch thick
One and a half teaspoons of cinnamon
2 cups of sugar, plus 4 tablespoons
3 cups of flour
3 teaspoons of baking powder
1 cup of vegetable oil
Two and a half teaspoons of vanilla extract
4 eggs
Quarter cup of orange juice
One and a half teaspoons of cinnamon
2 cups of sugar, plus 4 tablespoons
3 cups of flour
3 teaspoons of baking powder
1 cup of vegetable oil
Two and a half teaspoons of vanilla extract
4 eggs
Quarter cup of orange juice
Preheat your oven to 350 degrees. Grease and flour a tube pan.
In a small bowl,
combine 4 tablespoons of sugar with the cinnamon. Cover the apples with half of
the mixture and turn the apples in the mixture until evenly coated. Set aside
the other half of the mixture.
In a medium-sized
bowl, mix the flour, the 2 cups of sugar and baking powder. In a large bowl,
beat the vegetable oil, vanilla extract, eggs and orange juice. Slowly mix the
dry ingredients with the wet ingredients, and mix until the batter is smooth.
Pour half of the
batter into the tube pan, and then cover with half of the apples. Then, pour in
the rest of the batter, cover with the remaining apples, and top with the rest
of the cinnamon and sugar mixture.
Bake for about 1.5
hours, or until an inserted toothpick comes out clean.
