Sometimes “old” classic recipes are the best. This recipe has to be from at least the 1950’s. It was found whilst cleaning out my Nanna’s (Nonna’s) kitchen.
No need to have McIntosh apples any good baking apple will do. Since the bottom is the top you can arrange a couple of apples before pouring in the first amount of batter.
5 apples, peeled, sliced, cored
1/2 cup/85g granulated sugar
1 1/2 teaspoons/7ml ground cinnamon
Sprinkle the sugar and cinnamon over apples in a medium sized bowl. Toss to coat all the apple pieces and let sit while making the batter.
3 cups/298g all purpose flour
2 cups/383g granulated sugar
1 teaspoon/5ml baking soda
2 teaspoons/10ml baking powder
1 cup/250ml vegetable oil
4 large eggs
1/3 cup/80ml orange juice (we used triple sec)
2 teaspoons/10ml pure vanilla extract
Greased bundt/tube pan
Pre-heat oven to 350F/176C/Gas Mark 4
In a large bowl add the flour, sugar, baking soda, and baking powder. Whisk together. Make a well and add oil, eggs, juice and vanilla. Using a handheld mixer, mix on low speed (number 2) for 1 minute. Raise speed to 4 and beat for 4 minutes. Place 1/3 of the batter into a greased pan. Arrange 1/2 of the apples on top of the batter. Add half of the remaining batter, smoothing to cover the apples.
Place remaining apples on the batter. Pour any accumulated juices from the apples to the remaining batter mixing to combine. Pour the remaining batter over the apples, smoothing to cover.
Place the pan on a cooking/baking sheet to catch any drips and place in the pre-heated oven. Bake for 90 minutes turning 180 degrees halfway in the cooking time (45 minutes). A skewer should come out clean when testing for doneness, top will be slightly crisp.
Remove from oven and let stand for 20 minutes. Turn the pan upside down and let cool for another 30 minutes.
Remove from pan and serve or let cool further. The cake will “settle” a little during cooling.
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