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.
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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.
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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
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Pre-heat oven to 350F/176C/Gas Mark 4
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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.
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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.
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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.
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Remove from oven and let stand for 20 minutes. Turn the pan upside down and let cool for another 30 minutes.
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Remove from pan and serve or let cool further. The cake will “settle” a little during cooling.
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