When apple season hits in our region I can’t get enough of them. This easy-to-cook fruit is incredibly versatile and can be added to almost anything. Apple Cake is the perfect fall desert, but can easily be served at a brunch. I love the big chunks of cinnamon infused apples, along with the crumbly cake. I made a couple changes to this recipe by adding apple slices through out the batter and I also substituted the oil for applesauce to make it lighter and more fruity!
- 1 egg
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil (or applesauce)
- 3 tbsp apple juice
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 4 small to medium apples, peeled, cored and sliced
- In medium bowl, beat egg and sugar until thick and light. Beat in oil (or applesauce), apple juice and vanilla. In separate bowl, whisk together flour, baking powder and salt. Add to egg mixture, stirring just until blended (batter will be thick).
- In small bowl, mix brown sugar with cinnamon. Arrange apple slices in greased 8-inch (2 L) square metal cake pan. Sprinkle apples with half the brown sugar mixture. Carefully spread batter over apples; smooth top. Sprinkle with remaining brown sugar mixture.
- Bake in centre of 350°F (180°C) oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes.
- Cool for 10 minutes before serving.