Sunday, September 29, 2013

Fresh Apple Cake from Dorothy Mae

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Source: Church folks attacked mine, so no good pics from me!

You know those times when you make a recipe, and it's just so good you want to share it with everyone?

This is one of those times.

I first made this apple cake after seeing a sweet older lady named Dorothy Mae prepare it on Martha Stewart's TV show years ago. It was amazingly good.

But it makes a big cake. Too much for my small family, so I didn't make it again for awhile.

Until yesterday. My mom and I were scheduled to host a church social and I knew this cake would be perfect. A lot of servings, a crowd pleaser, and the fresh apples, cinnamon, and walnuts make it the perfect dessert for fall.

Judging from the fact that I don't have enough leftovers to take a decent picture, you can tell it was a hit. 

Fresh Apple Spice Cake
Makes 1 Bundt Cake

  • 1 1/3 Cups Vegetable (Or Canola) Oil
  • 2 Cups Sugar
  • 3 Eggs
  • 3 Cups Flour
  • 1 Tbsp Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3-4 Granny Smith Apples, peeled, cored, and cut into 1/2" chunks (about 3 cups apple pieces)
  • 1 Cup Chopped Nuts (I used walnuts and pecans)
  • 1 tsp Vanilla
  1. Preheat oven to 350 and spray a 12-cup Bundt pan with cooking spray with flour. Side note - have you discovered Baker's Joy cooking spray with flour yet? It's amazing. Bundt cakes come out perfectly every time. 
  2. In the bowl of an electric mixer, combine oil, sugar, and eggs. Beat on high speed with the paddle attachment until lemon yellow.
  3. In a separate bowl, sift together flour, cinnamon, baking soda, and salt.
  4. With the mixer on low, slowly add the dry ingredients to the sugar mixture, stirring until just combined.
  5. Add apples, nuts, and vanilla, and mix until combined. I mixed it by hand here, because my mixer wasn't doing a great job combining everything. But be warned, it's a really thick batter so you'll get an arm workout!
  6. Pour batter into your prepared pan and bake for 75-90 minutes, or until a wooden skewer or cake tester inserted in the center comes out clean. Mine was done right at 75 minutes, so be sure to start checking it then.
  7. Let cool in the pan for about 10 minutes before inverting onto a cooling rack.
This cake is seriously amazing. Don't worry about the thickness of the batter making for a dry cake. The apples release a lot of juice into the cake while it's baking, and it comes out perfectly moist. It's an ideal fall dessert and will make your house smell wonderful!

Martha suggested serving the cake with ice cream and caramel sauce, but it doesn't need it at all. The cake is plenty sweet and delicious all on its own.

Be sure to try it out! I know you'll love it as much as I do!



Linking up with Sweet Haute, Thrifty Thursday

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