September has arrived, and although  temps have reached record highs (90 degrees)
 here in our neck of the woods, I’m not letting that stop me from enjoying
one of my FAVORITE seasons!

Yes, that’ right folks!  Mother natures might not be ready to release
her hold on summer-but as far as I’m concerned-summer is OVER-and
it’s time to get ready for a FABULOUS Fall!

Okay-so maybe I’m not prepared to put away my flip flops, and take
out the wool blankets just yet-
but I did make my first trip of the season to one of many
local apple stands in our area!

Oh how I LOVE freshly picked apples!
Although it’s still a bit early for some of my favorite’s, like McIntosh and Jonathan,
 I was able to grab up a bag (or two) of Paula Red’s and Jersey’s, which
are just sweet and juicy enough to make pies, crisps,
and of course, this moist and scrumptious Cinnamon-Apple Cake!

I found this recipe several years ago in one of many
church cookbooks.  It is SUPER quick and easy to make-
and besides the apples-calls for ingredients you’ll most
likely already have on hand.
The first step is mixing up the batter-and the key to making
it light and fluffy is to alternately combine the dry with the
wet ingredients.
Once the batter is smooth you simply pour half of into a greased and
floured tube (or bundt) pan, and layer the top with apples.
Then you sprinkle on some cinnamon and sugar-and repeat!
That’s it!
I’ve mentioned before how much I LOVE baking recipes from our church
cookbooks-because most times I usually know the author.
That wasn’t the case with this Cinnamon Apple Cake recipe-but after reading
one of the tips-I realized Carol was a gal after my own heart.
She writes-“Allow cake to cool 1 hour before removing from pan!”
How much do you want to bet-that like me-Carol learned that lesson
the hard way? LOL!
Well, trust me-thanks to Carol’s advice-this cake ALWAYS comes out
Now of course- you can eat this cake all by itself if you so desire.
But sometimes, I like to go a bit crazy and drizzle some
homemade caramel sauce over the top when the cake
is still warm.
I use the Pioneer Woman’s recipe for the caramel sauce-and you can
find that here!

Cinnamon-Apple Cake

 3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla
4 cups thinly sliced and peeled apples (about 4-5 apples)
2 teaspoons cinnamon
3 Tablespoons sugar

Preheat oven to 350.
Combine the first three ingredients in a bowl and set aside. In a large mixing bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg/sugar mixture.  Mix until smooth.  Add vanilla and beat well.

Pour half of the batter into a greased and floured tube/bundt pan. Arrange half of the apples over the batter.  Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon/sugar.  Bake for 1 hour and 10 minutes, or until toothpick comes out clean.

Allow cake to cool 1 hour before removing from pan!  Makes 12-16 servings.

Are you getting into Fall mode yet?  

Blessings and hugs,

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