Apple Cake Recipe

Written By Diana Sproveri

Apple Cake

I realize the hip and cool thing is to write something pithy and interesting about this recipe. Personally, I believe in short and sweet (no pun intended).

I will give you one fun fact. This apple cake recipe is over sixty years old and has stood the test of time. My great-Aunt Mary use to make this, then my mother and so on. It’s a tradition every fall and I hope it will be as well for you!

Lastly, don’t be afraid of baking with vegetable oil. It’s not a sin, nor is it shameful or ‘not being a real baker.’ Some cakes perform better with oil instead of butter. It also makes this cake easy to bake vegan. Gluten free flour substitution as well.

Enjoy your baking season! Contact me with any recipe questions.

xo Di

APPLE CAKE

INGREDIENTS

6-8 apples (Granny Smith or McIntosh)

4 eggs*

1 cup (8oz) vegetable oil

2 cups sugar + 6 Tbsp (separately)

3 cups flour**

2 1/2 tsp pure vanilla

1 Tbsp baking powder

1/3 cup orange juice

2 tsp cinnamon

*Vegan substitution, 1 cup applesauce or 1 ripe medium banana.

**Can substitute King Arthur Gluten Free Flour 1:1 ratio

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Peel apples and slice into thin strips lengthwise and sprinkle with cinnamon and 6 Tbsp sugar. Set aside.

  3. In a mixer or mixing bowl, sift together flour and baking powder. Add sugar, eggs, oil, vanilla, and orange juice. Beat for 10 minutes.

  4. Pour 1/3 of batter into greased tube pan. Place 1/3 of the apples in the pan. Repeat two times. *If desired, place apples in a pattern on the top layer.

  5. Bake at 350 degrees for 1 1/2 hours. Do not overbake!

  6. Cool in pan 2 hours.

  7. Serve chilled, warmed with ice cream, or ***Salted Caramel Sauce. ***Link for recipe

 
 
Diana Sproveri

Diana Sproveri is a Los Angeles–based brand and guest experience strategist || creative director with two decades of experience in brand strategy, communications, and creative execution. She has guided Fortune 500 companies, startups, and legacy brands across hospitality, lifestyle, beauty, entertainment, and design.

A professionally trained chef with deep expertise in food, wine, and service culture, Diana has consulted for restaurants, wineries, and spas on guest experience, communications, and brand alignment. Earlier in her career, she founded the nationally recognized dessert brand Lollibakes®, featured in Food & Wine, Martha Stewart Weddings, People Magazine, and on Food Network.

Today, she leads Sproveri PR, a boutique agency that helps hospitality and lifestyle brands clarify their message, elevate guest communications, and stay visible in competitive markets.

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Salted Caramel Sauce Recipe