by Frugal Kiwi
Photo by Frugal Kiwi
Frugal Kiwi's Notes:
Expand2 cups sugar Ask a question about this ingredient
1 1/2 cup cooking oil of your choice Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1/2 juice of a lemon Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 cups flour Ask a question about this ingredient
1 1/4 teaspoon baking soda Ask a question about this ingredient
3 cups peeled and chopped fresh apples Ask a question about this ingredient
1 1/2 cup chopped pecans (optional) Ask a question about this ingredient
Preheat oven to 325 (160C). Grease a tube pan and dust with flour.
Ask a question about this stepCombine sugar, oil, vanilla extract, eggs, lemon juice, and salt in a large mixing bowl. Beat well.
Ask a question about this stepMix flour and baking soda then add to the first mixture and beat well.
Ask a question about this stepAdd apples and pecans, if using, and mix well.
Ask a question about this stepPour into prepared tube pan.
Ask a question about this stepBake 1 ½ hours, until golden on top. Let sit a few minutes, then unmold.
Ask a question about this stepSorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Question: You mention to take care removing the cake from the pan. Do you think it will do okay in a Bundt pan?
I made this and took it to a potluck. It was well received. Moist, crumbly, with all those wonderful apple chunks.
Evapaula, I'd generally use 375 grams All-Purpose flour for this cake and 375 grams regular granulated sugar.
I would really like to try this recipe, but I have some troubles with the conversion from cups to grams (I live in Germany) because the conversion ratio is dependent on the exact ingredients. So: What kind of sugar did you use? And what kind of flour? Thanks!
I made this for my family's Rosh Hashanah dinner and it was a HUGE hit. My dad liked it so much he hid the leftovers from the next night's guests.
See a recent review of this recipe at Debbie Koenig's "Words To Eat By" http://wordstoeatby.blogspot.com/2009/09/apple-cake-day-2.html
See a recent review of this recipe at Debbie Koenig's "Words To Eat By" http://wordstoeatby.blogspot.com/2009/09/apple-cake-day-2.html
Amanda is a co-founder of Food52.
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.