Apple Cinnamon Cake

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Autumn is by far the most wonderful time of the year. Actually no… that’s Christmas. However, other than Christmas it’s for sure Autumn. 😉 From the trees… to the warm drinks… to the breaking-out-the-warm-sweaters-you-forgot-about… from the spices (cinnamon… cardamom… ginger… pumpkin spice) it’s the most loveliest time.

I always welcome the season with open-pumpkin-spiced-loving-arms but instead I felt like making something with apples because I never do and apples this time of year are delicious.

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Look at those apples! How beautiful and yummy do they look!

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Layering the apples and the batter just made me so hungry… smelt and looked so good.


6 medium apples, peeled and diced (about 8 cups worth)
1 1/2 tablespoons cinnamon
1 1/4 cups sugar, divided
1 3/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
1/4 cup apple cider (or apple juice)
1 tablespoon vanilla
4 eggs
1/2 cup walnuts or almonds, chopped (optional)


1. Preheat oven to 350 degrees F (180 degrees C). Grease a tube or bundt pan.

2. Place apples in a large bowl, sprinkle with cinnamon and 1/4 cup sugar, and stir to coat evenly. Set aside.

3. In a large mixing bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt. Beat in the vegetable oil, 1 cup granulated sugar, brown sugar, apple cider, vanilla, and eggs until combined. Stir in the walnuts or almonds.

4. Place half the cake batter in the prepared pan, layer on half of the cinnamon apples, the rest of the cake batter, and the rest of the apples. Bake for about 90 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edge and cool in the pan before turning the cake out. Dust with powdered sugar, if desired.

Source: Pastry Affair


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