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RECIPE AND PHOTO SUBMITTED BY Susan McElroy
The apple cake has become my favorite “new” sweet. The first apple cake I made, the Norwegian apple cake is so far my favorite, over the German apple cake. The German apple cake recipe is below. Next I will make an Italian Apple cake….but I don’t see how it could taste better than the Norwegian cake, we’ll see

  • 6 apples (I used Paula Red apples)
  • 1 tablespoon ground cinnamon
  • 5 tablespoons granulated sugar
  • 2 3/4 cups unbleached all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt ( I used pink Himalayan salt)
  • 1 cup grapeseed oil (or vegetable oil)
  • 2 cups granulated sugar
  • 1/4 cup orange juice (I used the fresh juice of one medium orange)
  • 2 1/2 teaspoons pure vanilla extract (I used organic vanilla extract)
  • 4 eggs (I use organic)
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F. Grease a tube pan (I used a bundt pan) and sprayed the inside with olive oil spray.
  2. Stir together flour, baking powder and salt in mixing pan. In separate bowl, whisk together oil, orange juice, sugar (2 cups) and vanilla.
  3. Mix wet into dry ingredients,, then add eggs, one at a time, blending well.
  4. Peel and core apples. Chop apples into chunks and toss them into 2 tablespoons sugar and 1 tablespoon cinnamon.
  5. Pour half the batter into greased pan, sprinkle half apple chunks on top of batter with 1/2 cup chopped walnuts (if using the nuts – if not leave nuts out).
  6. Then pour in remaining batter, top with remaining apple chunks. Then I took remaining chopped walnuts and mixed into 2 tablespoons melted butter and sprinkled on top of cake. Then sprinkled a little bit of sugar and cinnamon on top of that, and baked about 1 1/2 hours, checking after an hour by inserting toothpick to see if it comes out dry. Be careful not to go over an hour and a half, the cake will be too dry

 

 

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