Autumn Apple Cake

I’m excited that so many people are taking part in our first poll. Based off the results so far, I decided to embrace a little bit of the two most popular Autumn eats and make an apple baked good. Although this is not featured on an episode of Caroline in the Kitchen, I hope you try it out. Also, this cake holds up well for about a week if it’s well wrapped up. Take Lisa’s advise and make it part of your breakfast. What a fun way to start the day. Let me know how it goes!



Autumn Apple Cake
Serves: 6 hungry people
Cooking Time: 1.5 hours

Ingredients:
6 Michigan apples
*Try mixing a few varieties together to make the flavors more interesting
1 tbs. cinnamon
¼ cup light brown sugar

2 3/4 cups flour, sifted
1 tbs. baking powder
A pinch of salt
1 cup veggie oil
2 cups sugar
4 tbs. orange juice
1 tbs. lemon juice
2 tsp. vanilla
4 eggs
1 cup walnuts slightly roasted in the oven or in a pan on the stove top
*This makes the nuts so much better—Trust me.

Directions:
Preheat oven to 350 degrees. Lightly butter the inside of a tube pan/angel food cake pan. Peel, core and chop apples into small chunks. Place in a large mixing bowl, toss with cinnamon and brown sugar and set aside.

Combine all the remaining dry ingredients and set aside. In a separate bowl, whisk together the veggie oil, juices, sugar and vanilla. Incorporate the dry ingredients into the wet. Add eggs one at a time, stirring well after each addition.

Pour half of the batter into the pan. Spread half of the apple mixture over it using your favorite spatula. Pour the remaining batter over the apples. Top with the rest of the apple pieces and then bake for nearly 1 1/2 hours, or until toothpick comes out clean.

-Caroline