Apple Cake
Print recipe
Ingredients
For the Cake:
- 2 cups sugar
- 3 eggs, room temperature
- 1½ cups vegetable oil
- ½ cup orange juice with no pulp, room temperature
- 3 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon vanilla flavor
- 1 cup walnuts, finely chopped (optional)
- 2½ cups peeled, cored, and diced apples (I prefer Honeycrisp or Fuji)
*If the apples are large, you may need about 2. If they are medium in size, approximately 3-4 apples
For the Glaze:
- 6 tablespoons butter
- ¾ cup sugar
- ½ teaspoon baking soda
- ⅓ cup buttermilk
Instructions
To make the cake:
Preheat oven to 325 degrees. Coat your bundt pan thoroughly with Crisco shortening and lightly flour it. (Tip: I do this for all my bundt cakes.)
Sift dry ingredients together. This will be your flour, salt, baking soda, and cinnamon. For a slightly lighter cake, you can sift the dry ingredients one additional time.
In an electric mixer bowl, cream sugar, oil, and vanilla until smooth.
Gradually spoon in the dry ingredients while alternating with the orange juice. The batter will be slightly stiff.
Add in eggs, one at a time, being sure to mix thoroughly after each egg.
Stir in walnuts and apples, until blended. Pour the batter into the prepared bundt pan.
Bake for 1 hour and 30 minutes. To ensure the cake is done, use a cake tester or toothpick to stick in the cake. The tester/toothpick should come out clean. Remove the cake from the oven and let cool in the bundt pan for 7 minutes before turning it out onto the cake plate. Allow the cake to cool on a cooling rack for an additional 15 minutes.
To make the glaze:
In a large saucepan, combine all ingredients and stir until mixed well.
Place the saucepan on the stove, and cook on medium heat. Bring mixture to a boil. Allow to boil for 5 to 10 minutes (depending on the heat setting), until it thickens slightly and begins to turn light brown. Remove pan from heat and set aside.
Using a toothpick, punch no more than 20 holes into the top of the cake. Pour the glaze over the cake. Allow cake to set and cool before serving.
Store the cake in an airtight cake container in the refrigerator for up to 7 days.
