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!

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Green apples4 Large (Such As Granny Smith Or Pippin)
 Honey1⁄3 Cup (5.33 tbs)
 Ground cinnamon1 Tablespoon
 All purpose flour3 Cup (48 tbs)
 Granulated sugar2 Cup (32 tbs)
 Vegetable oil1 Cup (16 tbs)
 Eggs4 Large
 Orange juice1⁄3 Cup (5.33 tbs)
 Baking powder3 Tablespoon
 Vanilla extract2 1⁄2 Teaspoon
 Salt1 Teaspoon
 Chopped walnuts/Chopped pecans1⁄2 Cup (8 tbs)
 Walnut halves/Pecan halves1⁄2 Cup (8 tbs)

Nutrition Facts

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

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.
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