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Apple Layered Cake

I am going out on a limb here but I just returned from the apple orchard with a bag of the most incredible Cortland apples and I know I shouldn’t get into making something with them. I live in the northeast which is Cortland country. It is a crisp, not too tart, not too sweet apple. I love them. They really should just be eaten in their fresh, natural state. But, they are usually a large apple which is really great for baking as there are less apples to peel. Also, the weather is getting chilly, it is getting dark early, and I feel I need some comforting. This is not good but this cake is so delicious I cannot hold back. In fact, it is great when made with any type of apple. Oohs and ahhhs with this one!!! (Hopefully the oohs and ahhhs won’t be because my pants are too tight! This is a hard one not to eat too much of! The good news is it doesn’t need any frosting. I think I will sprinkle some cinnamon sugar on top before baking, just because… If you want a lighter version of this recipe (though I will be honest, I have never made it) substitute 1/2 the oil with 1/2 cup applesauce.

Apple Layered Cake

Mix together and set aside:

5 large apples sliced thin
½ cup sugar
1 ½ tsp. cinnamon
1 ½ tsp nutmeg

Mix together for 4 minutes:

3 cups flour
2 cups sugar
1 tsp. bak. soda
2 tsp. bak. powder
1 c. veg. oil
4 eggs
1/3 c. orange juice
2 tsp. vanilla
1 tsp. salt

Create 5 layers in the tube pan, alternating the apple mixture and batter. Start and end with the batter.
Bake in a 350* oven for about 1 1/4 hours.

Ready for the oven.

Ready for the oven.

Out of the Oven

Out of the Oven

 

 

 

 

 

 

 

 

Cake is ready to go! Time for a slice!

Cake is ready to go! Time for a slice!

6 comments to Apple Layered Cake

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