So . . . what happened to “The Party’s Over“?
Definitely wintertime comfort food! It’s worth baking this cake simply for the way it will make your kitchen smell of apples and cinnamon.
This recipe comes from Deb Perelman’s new cookbook, Smitten Kitchen. If you haven’t purchased it yet, what are you waiting for? For those of you like me who like to read cookbooks like novels, this one fits the bill. In essence, it’s a wonderful collection of short stories that surround each of her original recipes.
Adapted from Mom’s Apple Cake by Smitten Kitchen
- 6 apples (Deb uses McIntosh, I used Gala because the friendly old Italian guy at Divino’s Winery still has organic Gala apples available for only 50 cents a pound)
- 1 Tbsp. cinnamon
- 2 3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup vegetable oil
- 1/4 cup orange juice (I used freshly squeezed) *I’ve also made this previously with lemon juice instead.
- 2 1/2 tsp. pure vanilla extract
- 4 large eggs
- 2 cups plus 5 Tbsp.granulated sugar
- 1 cup chopped walnuts or pecans (optional)
Salted Caramel Sauce to top it with.
- Preheat oven to 350F. Prepare a 10-inch tube pan with either butter or non-stick spray. Peel, core and chop the apples into 1/2 inch chunks and toss with 5 Tbsp. sugar (or less, depending on the natural sweetness of the apples) and 1 Tbsp. cinnamon.
- In a large bowl, sift the flour, baking powder and salt. In a medium bowl, whisk together the oil, juice, vanilla, eggs, and remaining sugar.
- Stir the wet ingredients into the dry until smooth, then add the nuts, if using.
- Pour half the batter into the pan, top with half the apples, spread the remaining batter over all, then arrange the rest of the apple chunks on top. Bake at 350F. for about 1 1/2 hours or until tester comes out clean. Cool in pan placed on a rack, then flip out on to a serving dish. Slice and drizzle with warm Salted Caramel Sauce.