Best Apple Cake Ever


No one ever gets tired of an excellent cake and when friends and family know, that that is what you enjoy doing and are good at they ask you again and again to whip up a storm in the kitchen. I was invited to an evening tea today and my friends gave me the task of baking a cake AGAIN!!!  This is my favourite apple cake in the whole wide world and i just loveeeee  it . A very humble looking fellow it is; but is definitely gastronomically and aesthetically desirable <3.

Its enormous, lasts for ages and has squidgy fabulousness ,a ridiculously soft and moist cake it gets better and better and better days after it is baked. It contains as many apples as any pie would have and feeds a crowd its a “STAR “.

If you want a cake to just hang around the kitchen giving you company and be sliced as mood and appetite dictate, then this is your best friend.

Ohh !!! Lord help me i can’t stop thinking about having another slice as i write about it……



6 apples (1 1/3 kilo or 3 pounds)

1 tablespoon ground cinnamon

2 cups plus 5 tablespoons granulated sugar

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

1/4 cup orange juice

3 teaspoons vanilla extract

4 large eggs

1 cup walnuts,chopped

Butter, for the pan


Preheat your oven to a 180 degree centigrade.Butter your 10-inch tube pan .Peel ,core and chop the apples in small chunks.Toss them with all the cinnamon and the 5 tablespoon of granulated sugar, keep them aside for the time being.

Sift the flour , baking powder and salt together in a bowl. In a large bowl ,whisk together the oil,orange juice ,remaining 2 cups of granulated sugar , vanilla extract, and eggs. Mix the dry ingredients into the wet ones and stir well, then scrape down the bowl to make sure all the ingredients are evenly incorporated . Stir in the walnuts .

Pour half of the batter into the prepared pan and spread half of the apple chunks over it. Pour the remaining batter over the apples ,and arrange the remaining apples on top . Bake for about 1 1/2 hours or until a cake tester comes out clean . Transfer to a wire rack to cool completely. Flip cake out of the pan and onto a serving plate. Dust with confectioners sugar and ENJOY !!!!

Recipe is of Deb Perelman – Smitten Kitchen 





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