Farmers' Market Apple Cake

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We served this at our annual Perth Farmers' Market Lunch
Adapted from The Smitten Kitchen Cookbook (serves 16-20)

 

3lb local apples, peeled, cored and chopped
1 Tbsp ground cinnamon
2 cups + 5 Tbsp granulated sugar
2 3/4 cups flour
1 Tbsp baking powder
1 Tbsp salt
1 cup Kricklewood sunflower oil
1/4 cup orange juice
2 1/2 tsp vanilla extract
4 large eggs

 

Preheat oven to 350 degrees.
Spray a 10" bundt pan with non-stick spray.
Toss apples with cinnamon and 5 Tbsp sugar. Set aside.
Sift flour, baking powder and salt together in a large bowl.
In a medium bowl, whisk together oil, orange juice, 2 cups sugar' vanilla and eggs.
Toss apples with flour mixture.
Stir liquid mixture into apple/flour mixture.
Mix until ingredients are evenly combined.
Transfer batter to bundt pan and level the top with a spatula.
Bake for 80-90 minutes or until a tester comes out clean.
Cool completely before flipping cake out of pan and onto a serving plate.