Chunky Apple-Cinnamon Cake

Name: Chunky Apple-Cinnamon Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 15 servings.
Ingredients: 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 large eggs, room temperature; 3 tablespoons orange juice; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt

This a nice change from apple pie, and it's tasty and worthy of a special get-together—plus, it’s very easy to make. Add a scoop of ice cream if you like. —Ellen Ruzinsky, Yorktown Heights, NY

Ingredients

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 large eggs, room temperature
3 tablespoons orange juice
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt

Directions

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 until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 349 calories, 17g fat (2g saturated fat), 56mg cholesterol, 138mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 4g protein.

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Originally published as Chunky Apple Cake in Taste of Home November 2013

Reviews

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Average Rating:

charliesangel46

Jan 30, 2014

Love it this is awesome
gkelsay

Nov 9, 2013

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.
delowenstein

Oct 24, 2013

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