Rustic Apple Cake

After numerous trips to the apple orchard with the family, I am always looking for new and different ways to use apples. The smell of cinnamon, nutmeg and apples wafting from the kitchen turns everyone into a domestic goddess.  My close friends and family know my rule - Fruit without a little butter and sugar... well it's almost criminal.
 This cake is a combination of several recipes I came across in some of my cooking magazines.  Several modifications later and it's fall on a fork!  Please be sure to slice your apples paper thin, or they tend to stay on the crunchy side.  Be brave and try to make changes to the recipe too! If your family enjoys nuts, I think chopped pecans would be a nice addition.  You could also substitute Apple Cider, instead of the orange juice and add lemon zest.  My grandmother always taught me that a recipe "is just a guideline."   I've learned the hard way, that's not always the case.  But be brave make changes, things usually turn out ok!

Rustic Apple Cake


1 cup vegetable oil
2 1/2 cups flour
2 tsp baking powder
3 tsp cinnamon
fresh grated nutmeg
1 1/4 lb of apples, peeled cored and sliced paper thin
2 1/4 cups sugar
4 lg eggs
1/3 cup orange juice
2 tsp vanilla

1. Preheat your oven to 350 degrees.  Grease a Bundt or tube pan with butter liberally and then flour.  Be sure to tap off the excess flour.  In a medium bowl combine the 2 1/2 cups of flour with the baking powder, and 2 tsp of the cinnamon. In a large bowl, coat the apples with the remaining 1/4 cup of sugar and the remaining cinnamon.  Add fresh grated nutmeg to taste.  ( depending on your choice of apples, you may not need to use the entire 1/4 cup of sugar if your apples are very sweet.) 
2. Beat together 1 cup of oil with the eggs, orange juice, vanilla, and the remaining 2 cup of sugar.  Add the flour slowly scraping the bowl as you go. Mix only until combined.  
3. Fold in your apples, and be sure to incorporate them well. 

Pour the mixture into your prepared pan. Make sure to distribute the mixture evenly.  Place pan in a preheated 350 degree oven and bake for about 90 minutes or until golden brown and a toothpick comes out clean.  

Be sure to cool the cake IN THE PAN for 30-45 minutes.  Then transfer to a wire rack to finish. Dusting the cake with a little powdered sugar is a nice touch if your serving the entire cake at a function.  I find it's better to dust the individual slices so you can save the leftovers.  

Now go sit down, pick up your fork...  and prepare to eat well!!

xoxo  Beans!