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“This cake is extremely delicious. I got this recipe from cooking class and this by far the best food we ever made in that class. Everyone loves it. I'm not a huge fan of apple cake but I really don't mind the apples in this recipe. I sometimes make this recipe without the apples and it tastes great. You have to try it, otherwise you are definitely missing out. *Helpful hints for making the cake* -Sweeter apples = sweeter cake -I usually use 3 apples because 4 is a lot for me -Applesauce is a substitute for oil. I use 1/2 cup oil and 1/2 cups applesauce. Depends how less fattening you want it to be. -I would core and peel apples after I am done the batter so they won't brown. Or you could put lemon juice on them. -Do not put cinnamon sugar mixture on top of your last batter when poured in pan. It will burn since it is on the top.”
READY IN:
1hr 35mins
SERVES:
20
YIELD:
20-25 pieces of cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13 baking pan.
  3. Core and peel apples; then cut them into THIN slices (4-5 wedges and then cut into 4-5 slices).
  4. In a small seperate bowl, mix together 2 tsp cinnamon and 4 tsp sugar.
  5. To make cake batter:.
  6. Beat eggs until thick and lemon colored (high speed 5 minutes) Gradually beat in 2 cups sugar and then the oil. ( ex. 1/4-1/2 cup at a time).
  7. Resift flour together with baking powder and salt.
  8. Stir together the orange juice and vanilla.
  9. Add sifted dry ingredients to the beaten egg. ALTERNATELY with the orange juice (1/3 dry ingredient, 1/2 cup orange juice, 1/3 dry, rest of orange juice, rest of dry) (LOW SPEED).
  10. To assemble cake in pan:.
  11. Pour 1/3 of the batter into pan.
  12. Arrange 1/2 of the apples over the top.
  13. Sprinkle with 1/2 cinnamon-sugar mixture.
  14. Add another 1/3 of the batter over the apples.
  15. Place the remaining apples over the batter and sprinkle with cinnamon-sugar mixture.
  16. Top with last of the batter.
  17. Bake in 350 degrees for 60 minutes.

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