- 2-3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly sliced (11 cups)
- 1/2 cup packed brown sugar
- 3 teaspoons ground cinnamon, divided
- 1 cup plus 1 tablespoon sugar, divided
- 1 cup canola oil
- 4 eggs
- 3 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- Preheat oven to 425°. In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon.
- In a large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.
- Transfer half of the batter to an ungreased 13x9-in. baking pan. Top with apples. Spread remaining batter over apples. Mix remaining sugar and cinnamon; sprinkle over top. Bake 10 minutes.
- Reduce oven setting to 375°. Bake 35-45 minutes or until golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.
Reviews for Chunky Apple-Cinnamon Cake
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"Love it this is awesome"
"Looked and smelled so good, but what a disappointment flavor-wise. The cake and the apple filling were very blah and devoid of flavor. I have so many other good apple recipes and would definitely not make this again."
"I decided to prepare this cake for the first time & I made it 10/24/13. I DID make adjustments on the recipe: I had Red Delicious & Granny Smith apples, so I used 8 total cups instead of 11 cups of apples. I also greased and floured the 13x9x2" baking pan. I used 1/2 cup orange juice and added 1/8 tsp. ground nutmeg to the sifted dry ingredients. I also used 1 tsp. kosher salt. I kept the amounts of the brown sugar, sugar, flour, baking powder, vanilla, eggs, oil, ground cinnamon the same! I wanted to see how 8 cups of apples would work! I recall one time making an apple pie and it looked to me like a moon crater as I'd added so many apples to it! It was like the pie was just sunken in the middle instead of a nice high top!I did use the brown sugar and cinnamon with the apples as instructed and then I topped 1/2 the batter in prepared pan with the apples. Then I spread the balance of the cake batter over the apples and sprinkled the 1 Tbsp. sugar/1 tsp. cinnamon over top of batter and baked cake as directed in recipe. It has a fragrant aroma already! I plan to give this cake to a friend. And Ellen, you are right! This cake IS more like apple pie, than cake on account of the layers of batter and apple filling! I consider this recipe a definite keeper for me! Thank you so much for sharing this recipe with Taste of Home! Dawn E. Lowenstein"