Fresh Apple Cake
This fresh apple cake bakes up moist and tender with diced apples, walnuts and a cinnamon sugar topping. Warm coffee in the batter deepens the spice for a bundt cake that serves sixteen.
Ingredients
Cake
- ¾ cup Shortening
- 1 ½ cups Sugar
- 2 Eggs
- 2 ½ cups Flour
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- ¾ teaspoon Cinnamon
- ¾ cup Coffee, Warm Prepared
- 2 cups Apples, diced
- ½ cup Walnuts, chopped
Topping
- ⅓ cup Brown Sugar
- ½ teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Cream shortening, sugar and eggs together.
- Sift together flour, baking soda, salt and cinnamon. Add dry ingredients to creamed shortening.
- Mix in coffee and fold in apples and walnuts. Pour batter into a greased and floured tube or bundt pan.
- Stir together topping ingredients and sprinkle evenly over top of cake batter.
- Bake for 45-55 minutes or until a cake tester, inserted to the center, comes out clean.
- Cool for 10 minutes and remove cake from pan by inverting it onto a serving plate.
Christina's Notes
- Grease and Flour Well: Bundt pans have crevices, and a missed spot means a torn cake.
- Cool Exactly Ten Minutes: Inverting too early tears the cake, too late and it sticks.
- Use Warm Not Hot Coffee: Hot liquid can start cooking the eggs in the batter.
- Dice Apples Small: Half inch pieces distribute evenly and make the cake easier to slice.
- Refrigerate to Store: Wrapped well, this cake keeps five to seven days in the fridge.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com