Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Gigi’s Apple Cake

by Danica Waters

 

Several years ago, I found myself in the waiting room of a doctor’s office… waiting.  And waiting.  And waiting some more.  Thankfully, the waiting room was stocked with lots and lots of great magazines, most of which contained great recipes.

 

One of the magazines contained a wonderful, heartfelt story about a Jewish grandmother fondly referred to as “Gigi”, who would make an incredible apple cake just like clockwork as soon as the long summer days gave way to the shorter, chillier days of autumn.   It seems the recipe had been handed down through the family for generations; I was happy I had a pen and an old grocery list buried in my purse.

 

I don’t remember the name of the publication, nor can I recall the name of the author who shared such a beautiful living memory of her dearly departed grandmother.  I can tell you that this is the best apple cake I have ever made or tasted; it is truly an autumn heirloom your family will treasure for generations.

 

Enjoy!

 

Gigi’s Apple Cake

 

1 C canola oil, plus more for greasing

2-1/2 C all-purpose flour, plus more for dusting

2 tsp baking powder

3 tsp ground cinnamon

6 Granny Smith apples, peeled, cored, and thinly sliced

2-1/4 C granulated sugar

4 large eggs

1/3 C orange juice

2 tsp orange zest

2 tsp vanilla extract

 

 

Preheat oven to 350?.  Grease and flour a 12c Bundt or tube pan.  In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon.  Ina large bowl, toss the apples with ¼ cup of sugar and the remaining 1 teaspoon of cinnamon and set aside.

 

In a standing mixer fitted with paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla, and the remaining 2 cups of sugar on medium speed for 1 minute.  Add the flour mixture in three batches, mixing until just combined.  Add the apples and stir to combine.  Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1-1/2 hours.  Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.

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Posted in Afternoon Tea and Allspice Chronicles and Appetizers and Desserts and Brunch and Buffet and Cakes and Camping and Cuisines and Danica Waters and Dessert and Dessert and Halloween and Holidays and Meal Time and Picnics and Picnics and Serving Styles and Special Occasions and Tea Time and The Lunchbox and Vegetarian by danica on September 28th, 2011 at 5:05 pm.

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