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Crowned Apple Cake Recipe
|Green apples||4 Large (Such As Granny Smith Or Pippin)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Baking powder||3 Tablespoon|
|Vanilla extract||2 1⁄2 Teaspoon|
|Chopped walnuts/Chopped pecans||1⁄2 Cup (8 tbs)|
|Walnut halves/Pecan halves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 7081 Calories from Fat 3150
% Daily Value*
Total Fat 357 g549.2%
Saturated Fat 44.9 g224.3%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 5808.9 mg242%
Total Carbohydrates 902 g300.6%
Dietary Fiber 53.2 g212.9%
Sugars 550.4 g
Protein 94 g188.4%
Vitamin A 33.2% Vitamin C 351.1%
Calcium 406.1% Iron 187.4%
*Based on a 2000 Calorie diet
Grease or spray a 10 inch tube pan with a removable bottom.
Peel, quarter, core, and slice the apples 1/4 inch thick.
Place in a medium bowl with the honey and cinnamon.
Toss to coat and set aside while preparing the cake.
Combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt in a large mixing bowl.
With an electric mixer on low speed, mix until combined.
Increase to moderately high speed and mix until well blended, about 2 minutes.
Pour one-third of the batter into the prepared pan.
Arrange one-third of the apple slices over and sprinkle with chopped nuts, if using.
Cover with one-half of the remaining batter.
Arrange one-half of the remaining apple slices over the batter and top with the remaining batter, spreading the top evenly.
Overlap the remaining apple slices around the tube of the pan, extending them out like petals.
Pour any juices that remain in the bowl over the apples.
If desired, arrange the nut halves along the outer edge to encircle the top of the cake.
Place the cake on a rimmed baking sheet and bake for 80 to 90 minutes, or until a toothpick or skewer inserted into the center comes out clean.
If the top gets too brown, cover it loosely with foil.
Remove the cake from the oven and cool 10 minutes.
Go around the inside edges of the pan with a knife and remove the sides of the pan.
Cool the cake to room temperature.
Cut around the tube and bottom, and with a spatula, lift the cake from the pan to a serving plate.
The cake may be stored, covered, at room temperature up to 2 days or frozen.