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Recipe sharing: Apple Cake

March 13, 2010

This recipe once again comes from my mom, Nancy.  She received it from a friend a long time ago and used to make it on the weekends for us to have with milk and tea.  In fact, my favorite way to have it is still with an ice-cold cup of milk!  The cake is dense, moist, and full of big chunks of apple.  The almond flavor that the Amaretto gives is what makes the cake so unique.  Enjoy!

Apple Cake


3 cups unbleached, all-purpose flour

1 1/2 cups granulated sugar

3 teaspoons baking powder

4 eggs

1 teaspoon cinnamon

1 teaspoon apple pie spice

1 jigger (shot) of Amaretto OR 1 teaspoon pure almond extract

4 cups peeled, cored, and sliced apples (about 6 apples)

1 cup canola oil


Preheat the oven to 350 degrees F.  Spray a Bundt pan with Baker’s Joy or similar baking spray.

Combine dry ingredients (flour, sugar, baking powder, cinnamon, apple pie spice) in a bowl.  Beat eggs lightly, then combine with oil and Amaretto (or almond extract, if using).  Add wet ingredients to dry ones and mix well with a wooden spoon.  Add apples and mix until combined.  Pour batter (which will seem thick and pasty) into prepared pan.

Bake for 40-45 minutes or until a toothpick inserted into different areas of the cake comes out clean.

Cool on a wire rack for 20 minutes and then carefully turn out onto rack to cool completely.  Serve on a pretty cake pedestal sprinkled with powdered sugar.  Another good idea would be to glaze with a simple sugar glaze!

Happy baking!

Christina & Meghan

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