Apple Cake

When I saw this cake on Smitten Kitchen's blog, I knew I had to try it. It looked completely fantastic, and we were planning on going to an orchard for apple picking, so the timing was perfect! This cake was dense, but at the same time incredibly moist and delicious. Perfect for fall.

I had recently baked a few things with whole wheat flour, and those recipes turned out well, so I tried to make this recipe a bit lighter than the original. All of my changes worked really well, save for the Splenda I included. I didn't notice a strange aftertaste to the cake until my mother in law mentioned it (and Michael agreed), but then it was all I could taste.


I will absolutely make this cake again and again, but will use all sugar next time. If you want to splurge a little more than I did, click on the link below for the original recipe. One note based on my experience: the original poster made this cake in a tube pan, which I didn't have. That would likely have reduced baking time for the cake that I made (using a springform pan). For presentation purposes, I liked using the springform pan; you'll just have to keep baking the cake and watch it.

Apple Cake
Source: Smitten Kitchen

6 apples (I used Fuji & Golden Delicious)
1 Tbsp cinnemon
4 Tbsp sugar

2 cups all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup Splenda (next time I'll stick with 2 cups sugar)
1/4 cup orange juice
2-1/2 tsp vanilla extract
2 eggs
2 "egg substitute"
1 cup walnuts (would be heavenly in this cake, but I wanted Chloe to be able to eat some, so I ommitted)

Preheat oven to 350. Peel apples and chop into chunks. Toss with cinnemon and sugar and set aside.

Stir flours, baking powder and salt in a large bowl. In a separate bowl, whisk oil, orange juice, sugar and vanilla. Mix wet ingredients into dry ingredients, then add eggs one at a time. Pour half of batter into pan. Spread half of apples over it. Pour rest of batter and then arrange rest of apples on top.

Bake for one and a half hours, or until toothpick (or knife) comes out clean.