These days I am into snacking cakes. Cakes suitable for all occasions, which is to say cakes that require no occasion at all. And that are accordingly quick and easy to put together. Cakes that are just good to have around the house and that freeze well in slices. This recipe for an Apple Cake I clipped from Bon Appetit back in November 1999, though it actually comes from my aunt in Washington, D.C. For some reason the recipe doesn't appear on the Epicurious website. So here's an actual recipe for a change. A keeper.
2 1/2 cups sugar
1 tbs cinnamon
3 cups all purpose flour
1 tbs baking powder
1/2 tsp salt
1 cup vegetable oil
3/4 cup sour cream
4 large eggs
1/4 cup orange juice
2 tsp grated orange peel
2 tsp vanilla extract
4 cups diced granny smith or other tart and firm apples.
(A cup of walnuts mixed with the apples is also nice, though I prefer just the apples.)
Preheat oven to 350. Butter heavily a nonstick Bundt pan. Mix 1/2 cup sugar and cinnamon in small bowl and set aside. Mix flour, baking powder, and salt in medium bowl. In a large bowl whisk remaining 2 cups sugar, oil, sour cream, eggs, orange juice, orange peel, and vanilla. Sir in flour mixture.
Pour half batter in pan. Sprinkle half of cinnamon sugar mixture over batter and half of apples. Add rest of batter and top with remaining cinnamon sugar and then apples, pressing them lightly to just submerge in the batter.
Bake about 50 minutes to an hour, until top is starting to brown. Then cover loosely with nonstick or buttered foil and bake another 30 to 35 minutes. Let cool just a few minutes in pan, loosen all around the sides, and then turn carefully onto heatproof plate.
For company a dusting of powdered sugar spruces up appearances.
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