My very good friend and incredible baker Maria Jose Condesa recently visited me. She was determined to help me deal with the apple surplus I had from my tree this year. It seemed to be an excellent year for my fruit trees. They have grown so high! Not so good for tomatoes though. This apple cake is very delicious warm out of the oven, cooled down or re-heated.
As I watched her prepare and bake this cake I realized how lucky I am to have:
- An apple tree in my backyard;
- A country to live in that has ever changing weather with cooler temperatures to make the apples sweet;
- Good friends with apple cake recipes!
- 3 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 apples - peeled, cored and chopped
- Preheat an oven to 350°F (175°C).
- Spray a 9x13-inch baking pan with cooking spray.
- Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
- Stir in the chopped apples until just combined.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- If it seems a bit dry, add a little apple juice.
- The number of apples you use is up to you. 4 for the minimum.
- When you prepare your pan, you can rub butter around the inside of the pan and then sprinkle brown sugar over the sides and bottom to give it a sweet crumble texture.
- Cooking times vary depending on the size of your pan. Just keep checking it.