I know it isn't apple season right now, but luckily there are always lovely apples to be found in the grocery store. The great part about this cake is that the apples can also be less-than-lovely and they will still bake into a really amazing cake. In fact, this might just be the perfect place to hide those less-than-lovely options ... at our house, those poor things just languish in the drawer until I make this very cake with them!
Apple Cake
Yield: 8 - 10 servings
Ingredients
For the apples:
6 apples, peeled, cored and chopped into 1-inch(ish) chunks
1 tablespoon ground cinnamon
4 tablespoons granulated sugar
pinch salt
For the cake:
2 cups flour
3/4 cup rye flour (optional; you can use all all purpose flour, if you'd rather)
1 tablespoon baking powder
1 teaspoon fine sea or table salt
1 cup vegetable oil (you can also use melted butter)
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 large eggs
1 cup walnuts, toasted, and chopped (optional, but lovely)
Directions
Heat oven to 350°F (175°C). Grease a tube or a bundt pan. In a medium bowl, combine apples with cinnamon, 4 tablespoons sugar, and pinch of salt; toss well to combine and set aside.
Stir together flours, baking powder and salt in a large mixing bowl. In a separate small bowl or liquid measure, whisk together oil, orange juice, sugar, vanilla and eggs. Mix liquid ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Sprinkle with half the nuts. Pour the remaining batter over the apples and nuts layer, and then arrange the remaining apples on top. Sprinkle with remaining nuts. Bake for about 90 -95 minutes, or until the top is golden and a tester comes out clean.
Cool completely before running knife between cake and pan, and unmolding onto a platter.
Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow.
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