Blogs

Hi friends! So I got my hands on our most recent Kitchen Aid TSV and decided to take a risk in the world of baking, AKA: I made my first ever cake from scratch! Note: this is not something I normally do. I’m more of an “always have Junior’s Cheesecake on deck” kind of girl.

I posted a picture of my ventures in Baking Land and so many of you wanted to see the recipe for my Mom’s Fresh Apple Harvest Cake. This recipe makes 12 servings! It is a big, beautiful, moist cake that needs no icing!

Here’s the recipe:

Ingredients:

3 medium-size tart apples (Greenings or Granny Smith)

6 tablespoons sugar

1 tablespoon ground cinnamon

2 ¾ cups sifted cake flour

3 teaspoons baking powder

¼ teaspoon salt

4 eggs

2 cups sugar

1 cup vegetable oil

1/3 cup orange juice

Directions:

1. Pare, quarter and core apples. Slice very thinly into a medium-size bowl; sprinkle with the 6 tablespoons of sugar and the cinnamon. Toss lightly until slices are coated.


2. Sift flour, baking powder, and salt onto wax paper. Grease a 10-inch bundt pan or angel cake tube pan.


3. Beat eggs in a large bowl with electric mixer on high speed until foamy. Add sugar slowly while continuing to beat until mixture is thick and fluffy. Add the oil in a thin steady stream while beating until mixture is well blended.


4. Add the dry ingredients 1/3 at a time alternating with the orange juice, beating with wooden spoon until batter is smooth.


5. Spoon a third of the batter into prepared pan. Drain apples of any accumulated liquid. Arrange half the apple slices evenly over batter. Carefully repeat layering, then top the second layer of apple slices with the remaining batter.


6. Bake in moderate oven (350 degrees) for 1 hour and 30 minutes or until top springs back when lightly touched fingertip. Cool cake thoroughly in pan on wire rack before removing from pan.