This apple cake recipe is adapted from one I found in my grandmother’s archives, and is a wonderful way to use apples during their prime season. Using oil instead of butter makes the cake super moist and tender. Add a tablespoon of fresh minced ginger if you like for added spice and flavor!
Photo and recipe by Maren Ellingboe!
- 1¼ c vegetable or canola oil
- 1 Tbsp vanilla
- 2 eggs
- 1½ c sugar
- 2½ c flour
- 2 tsp cinnamon
- 1½ tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- 4 medium apples (such as Gala), peeled and cored
- Powdered sugar, for serving
- Preheat oven to 350°. Lightly grease a 9-inch springform pan.
- Add oil, vanilla, and eggs to a large bowl. Whisk until blended. Add sugar and whisk well.
- Mix flour, cinnamon, salt, baking powder, and baking soda in a medium bowl. Slowly add dry ingredients to oil mixture, whisking until mostly mixed.
- Cut 2 of the apples into ½-inch pieces and stir into the cake batter. Cut the remaining two apples into thin wedges, keeping the wedges together.
- Spread the batter in prepared pan (it will be thick.) Arrange the wedges on top of the batter.
- Bake until a tester inserted in the center comes out clean, 60 to 70 minutes.
- Let cake cool on a rack for 15 minutes. Run a knife around the edge, then remove springform edge. Transfer cake to a serving platter and cool completely.
- Sprinkle with powdered sugar and serve.