Not like a traditional American style kind of spongy cake. This comes out much like a banana bread in consistancy. When you pour it into the pan you think it is too heavy and thick, but the baking soda gets a rise in the cake and it turns out delicious. Great with coffee or tea or seved with ice cream or custard.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup white sugar
1/2 cup vegetable oil
1/2 cup apple sauce (or natural yogurt)
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
3 large apples, peeled and sliced
For Topping:
2 tbsp confectioners’ sugar
Instructions
Mix the wet ingredients: In a large bowl, beat together the vegetable oil, apple sauce, eggs, sugar, and vanilla extract until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Don’t overmix the batter.
Bake the cake: Pour the batter into a greased 9×13-inch cake pan and assemble the apple slices on top of the cake (You can also gently fold in the apple slices with a wooden spoon into the batter). Bake at 350°F for 45 minutes, or until a toothpick comes out clean. Don’t bake for too long, because it can get dry.
Dust with sugar: Once the cake has cooled, dust with confectioners’ sugar before serving.
Notes
You can substitute vegetable oil with melted butter for a richer flavor.
Use firm apples like Granny Smith or Honeycrisp to maintain texture after baking.
For a more moist cake, mix in half of the apple slices into the batter.
