Party

Smitten Kitchen: Mom's Apple Cake is for Dessert.

Smitten Kitchen: Mom's Apple Cake takes 45 minutes to prepare.

Smitten Kitchen: Mom's Apple Cake takes 90 minutes to cook.

Smitten Kitchen: Mom's Apple Cake makes 16 servings.

The ingredients for Smitten Kitchen: Mom's Apple Cake are:

2.75 cup Flour - Gold medal all purpose flour
6 serving Apple, Peeled (by ELIZABETHKIDD)
1 tbsp Cinnamon, ground
465 grams Granulated Sugar
3 tsp Baking Powder
1 tsp Salt (table) (by CYNDYY1)
1 cup Coconut Oil
.25 cup Orange Juice
2.5 tsp Vanilla Extract
4 large Egg, fresh, whole, raw

Here is how you make Smitten Kitchen: Mom's Apple Cake:

For the apples6 apples, Mom uses McIntosh apples, I use a mix of whatever looks good1 tablespoon ground cinnamon5 tablespoons (65 grams) granulated sugarFor the cake2 3/4 cups (360 grams) flour1 tablespoon baking powder1 teaspoon fine sea or table salt1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)2 cups (400 grams) granulated sugar1/4 cup (60 ml) orange juice2 1/2 (13 ml) teaspoons vanilla extract4 large eggs1 cup (130 grams) walnuts, chopped (optional and to be honest, we never use them)Heat oven to 350 degrees. Grease a tube pan. (I use this one.) Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons sugar and set aside.Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.Pour half of batter into prepared pan. Spread half of apples (and their juices) 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 tester comes out clean.*Cool completely before running knife between cake and pan, and unmolding onto a platter.Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil.* Tip: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples to make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes in the oven.Serving Size: Makes 1 bundt or ring pan cake. I estimate 16 slices.Number of Servings: 16Recipe submitted by SparkPeople user GRATTECIELLA.

The nutritional information for Smitten Kitchen: Mom's Apple Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 340.0

• Total Fat: 14.9 g
• Cholesterol: 46.5 mg
• Sodium: 254.7 mg
• Total Carbs: 50.6 g
• Dietary Fiber: 1.5 g
• Protein: 3.8 g

The dietary needs meet for Smitten Kitchen: Mom's Apple Cake is Vegetarian