Ingredients
Scale
- 3 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup vegetable oil or melted coconut oil
- ¼ cup orange juice or milk
- 1 tablespoon vanilla extract
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a standard round cake pan to ensure easy removal. In a medium bowl, toss the sliced apples with 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Set these aside so the apples can release their natural juices and soak up the spice.
- In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, nutmeg, and salt. In a separate smaller bowl, beat the eggs until light and frothy. Stir the oil, orange juice, and vanilla extract into the eggs. Gradually pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined, being careful not to overmix the batter.
- Pour half of the cake batter into the prepared pan. Arrange half of the cinnamon-coated apples over the batter in an even layer. Pour the remaining batter over the apples, and then top with the rest of the apple slices. Place the pan in the center rack of the oven. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes. Run a knife around the edges to loosen the cake before transferring it to a wire rack. Once the cake reaches room temperature, dust it lightly with powdered sugar or serve it warm with a scoop of vanilla bean ice cream.
- Cook Time: 65 minutes