Best-Ever Apple Cake


3/4 cup(s) Chopped Pecans
3 cup(s) All-Purpose Flour
2 cup(s) Sugar
2 teaspoon(s) Ground Cinnamon
4 Large Baking Apples, peeled, cored, and sliced
1 tablespoon(s) Baking Powder
1 teaspoon(s) Salt
4 Large Eggs
1/2 cup(s) Vegetable Oil
1/2 cup(s) (1 stick) Unsalted Butter, melted
1/4 cup(s) Orange Juice
2 teaspoon(s) Vanilla Extract


Heat oven to 350°F. Spray a 10-inch removable-bottom tube pan with nonstick spray. Sprinkle pecans evenly on bottom of pan.

In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.

In another large bowl, mix remaining flour, remaining sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until batter is smooth.
Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.

Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up.

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