The incredibly moist and flavorful cake, the tart and sweet apples, and the golden brown crust make this cake one of the best I’ve ever had. No frosting necessary.
3cupsun-sifted flourI have no idea why the recipe specifically calls for un-sifted flour, as I’ve never seen that before, but I just don’t care why. Because it’s delicious and I trust whatever it says.
½tsp.salt
4eggs
1cupvegetable oil
2tsp.orange juice
2tsp.vanilla extract
1 ½tsp.baking powder
Powdered sugar for decoration
Instructions
Preheat your oven to 350 degrees.
Grease and flour your Bundt pan. I like to use a plastic baggie for greasing. Just put your hand inside a plastic baggie, scoop up a little bit of butter, and rub it around the inside of your Bundt pan. That way you get an even coat and the clean-up is a cinch!
Peel and core your apples. Then slice thinly (about ¼ of an inch thick).
Mix the 5 tablespoons of sugar and cinnamon together in a bowl. Then toss the apples in to incorporate. Set aside.
In a separate bowl, combine flour and baking powder. Set aside.
In your stand mixer, add sugar, salt, eggs, oil, vanilla, and orange juice, and blend until well mixed on low- medium speed.
On low speed, add your dry ingredients 1/3 at a time. Mix until completely combined, scraping the bowl a few times to get everything off the sides and bottom.
Fill your Bundt pan with alternating layers of batter and apple mixture, starting and ending with batter.
Bake at 350 degrees for an hour and a half.
Cool for about 20 minutes, then turn it on over and get that baby out!
Sprinkle the whole thing with powdered sugar, and you’ve got the most delicious apple cake EVER.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
