Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a heavy Bundt® cake that is not too sweet, but sweet enough to hit the spot. This my husband's all-time favorite recipe straight from his mother. I like to use baking apples sliced very thin.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
14
Yield:
1 Bundt(R) cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

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  • Mix 5 tablespoons sugar and cinnamon together in a bowl. Add apples and toss to coat.

  • Mix flour, 2 cups sugar, vegetable oil, eggs, orange juice, baking powder, and vanilla extract together in a large bowl until moist and thick. Pour a little batter into the prepared pan to cover the bottom and layer with sugared apple slices. Repeat layers of batter and apples, finishing with batter on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

Nutrition Facts

414 calories; protein 4.8g; carbohydrates 61.1g; fat 17.5g; cholesterol 53.1mg; sodium 125.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/18/2020
Ok, taste-wise this cake is phenomenal; I mean, it's crazy good! Perfectly sweet, plenty of apple flavor, and the cinnamon comes through surprisingly well too. The cake portion itself is also quite moist and light. No complaints on that end at all. Where I had trouble is with the apples. I used 4 smallish McIntosh apples, sliced really thin. This makes a lot of apple slices to layer in between the cake batter. I was worried that the apples would block the cake from baking into itself to make one cohesive cake--and I was right. The cake came apart at the apple layers, essentially making two separate cakes with apples. I was able to salvage it and stack it back together, but it looks a hot mess. I don't think I'd use less apples, because I like the flavor--but maybe I'd dice two of the apples and put them directly into the batter, then thinly slice the remaining two apples to create layers. Also, my cake batter wasn't very thick as the recipe described, even though I followed the recipe to a T (with the only exception being adding a 1/2 tsp of salt). So I rate this 4 stars, because the flavor is dead-on; but I would be wary about layering the apples too much. Thanks for the recipe though--this cake is delicious! Read More