The Old-fashioned Italian Apple pie. This cake tastes very much like apple pie but in cake form; so very moist and has a bit of a crunchy crust.
A great recipe for those home baker’s who love apple pie but who hate struggling with making pie crusts.
Wonderful as a substitute for apple pie to serve for dessert on Thanksgiving or Christmas or anytime during the holiday season.
Your guests will be very impressed.
This will soon become one of your most requested holiday cakes by family and friends.
Makes 8 to 10 servings.
- 4 medium size Golden Delicious apples (about 1 1/2 pounds), peeled, cored and cut into 1/2-inch pieces
- 5 tablespoons PLUS 2 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Confectioners’ sugar, for dusting cake
- Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
- Mix the apples, 5 tablespoons sugar and ground cinnamon in a large bowl.
- Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in another large bowl; whisk to blend.
- Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared bundt pan.
- Top with half of apple mixture. Cover with 1 1/2 cups batter.
- Top with remaining apples, then with remaining batter.
- Bake cake in preheated oven until top is golden brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes.
- Cool cake in pan on wire rack for 15 minutes.
- Run knife around sides of pan and center tube to loosen.
- Turn cake out onto rack. Cool for 1 hour.
- Dust cake with confectioners’ sugar.
- Serve slightly warm or at room temperature with a scoop of vanilla ice cream, non-dairy whipped topping or whipped cream.
- Store any leftover cake covered at room temperature.
Meet Anita Augello – The woman behind all of these Italian favorites.
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