Fresh Apple Cake
Photo and recipe by Maren Ellingboe!
This recipe is adapted from one I found in my grandmother’s archives, and is a wonderful way to use apples during their prime season. Using oil instead of butter makes the cake super moist and tender. Add a tablespoon of fresh minced ginger if you like for added spice and flavor!
1¼ c vegetable or canola oil
1 Tbsp vanilla
1½ c sugar
2½ c flour
2 tsp cinnamon
1½ tsp kosher salt
1 tsp baking powder
½ tsp baking soda
4 medium apples (such as Gala), peeled and cored
Powdered sugar, for serving
Preheat oven to 350°. Lightly grease a 9-inch springform pan.
Add oil, vanilla and eggs to a large bowl. Whisk until blended. Add sugar and whisk well.
Mix flour, cinnamon, salt, baking powder and baking soda in a medium bowl. Slowly add dry ingredients to oil mixture, whisking until mostly mixed.
Cut 2 of the apples into ½-inch pieces and stir into cake batter. Cut the remaining 2 apples in half. Cut each half into thin wedges, keeping the wedges together.
Spread the batter in prepared pan (it will be thick.) Arrange the wedges on top of the batter.
Bake until a tester inserted in the center comes out clean, 60 to 70 minutes.
Let cake cool on a rack for 15 minutes. Run a knife around the edge, then remove springform edge. Transfer cake to a serving platter and cool completely.
Sprinkle with powdered sugar and serve.
Serve this with a scoop of ice cream for the perfect dessert or enjoy it with a cup of a coffee as a morning treat!