Fresh Apple-y Cake

 Fresh Apple-y Cake

It's apple picking time in New England . What to do with all these apples? Bake apple cake! This cake, recipe adapted from Sally's Baking Addiction, is chock full of apples. Very apple-y as the name implies! As the cake bakes, the apples soften and release their juices into the batter, making the cake wonderfully moist and giving it that unmistakable fall taste of apples and cinnamon. No frosting is necessary—just a light dusting of confectioners’ sugar. Cut into squares and serve warm with whipped cream.

2.5 cups flour

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp allspice

1 cup vegetable oil

1 cup plain sugar

1/2 cup packed brown sugar

1 cup unsweetened applesauce

4 large eggs

1 tsp vanilla

2 T orange juice

3 large apples cut into 1/2 inch chunks (Granny Smith, Golden Delicious, or Honey Crisp work well)

2 T confectioners sugar (optional)

1. Preheat oven to 350 and grease a 9x13 pan.

2. Whisk first 8 ingredients together in large bowl and set aside.

3. Whisk the wet remaining ingredients (except for apples) together and then pour them into the dry ingredients. Whisk until thoroughly combined.

4. Fold the apples in and combine. It would appear to be a lot of apples but that's OK!

5. Pour into pan and bake for 45-50 minutes. Check that a knife inserted in center comes out clean.

6. Remove from oven and cool. Before cutting into squares, lightly dust with confectioner's sugar.