Crowned Apple Cake Recipe
Baked Crowned Apple Cake is an amazingly delicious Apple Cake that you will get hooked to in no time. When planning a dinner party, chose the Crowned Apple Cake! I am sure your guests will be bowled over!
Ingredients
4 large green apples such as Granny Smith or Pippin
1/3 cup honey
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 tablespoons baking powder
2 1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
About 1/2 cup walnut or pecan halves (optional)
Directions
Place the oven rack in the lower third of oven and preheat it to 350 F.
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.
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.
