Comfort food is needed in these trying times; so, like many, I lean toward something sweet. My friend’s Jewish Apple Cake recipe was used to help create this Cinnamon Apple Swirl Cake. Apples were diced instead of sliced with fewer of them and paired with chopped pecans, dark brown sugar and of course, cinnamon. Include some vanilla ice cream on the side and your stress is relieved, at least temporarily.
The Cake Batter:
Whisk the dry ingredients within a bowl and set aside.
In a large glass measuring cup, whisk together the orange juice, vanilla, canola oil and eggs.
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a hand mixer until well combined.
The Filling:
Peel and slice apples. Split the slices in half lengthwise, then dice. Combine the apples, cinnamon, pecans and brown sugar. If you like, you could leave the peel on; just wash the apples well first.
I’ve always used an angel food tube pan when making this because of the quantity to be on the safe side. I don’t want an overflow issue because this does rise a bit! Once baked, as shown below, you’ll probably see my reasoning. The tube pan is rubbed with butter, then coated with flour.
Fill pan with half of the batter. Sprinkle half of the apple/nut mixture.
Layer the remaining batter, then nuts again. With a knife or offset spatula, swirl lightly throughout.
Bake at 325 degrees for 1 hour and 20 minutes or until tooth pick inserted comes out clean. It may be less or more time dependent upon your oven so, you may want to check after an hour and 15 minutes and adjust time as needed. Oh, my gosh! The kitchen smells heavenly!
Remove to a rack to cool for about 10 minutes. Take an offset spatula and run it along the side of the cake. Pull the cake up by the center tube and allow it to continue to cool on the rack. Run the offset spatula around the center tube and along the bottom of the cake and allow it to cool completely. Lift cake up from the remaining part of the pan by placing your hands on both sides. Carefully place onto a cake plate to serve. Store uneaten cake in a covered container or use foil.
Look at that beautiful slice of Cinnamon Apple Swirl Cake! This cake won’t last long.
Wait! Don’t forget the scoop of vanilla ice cream ! If you like apple cake, You should also try my Mini Fluted Jewish Apple Cakes.
Cinnamon Apple Swirl Cake
Ingredients
- 3 c all-purpose flour
- 2 1/2 c granulated sugar
- 1/2 t salt
- 1 T baking powder
- 1 t cinnamon
- 1/2 c orange juice
- 1 T vanilla
- 1 c canola oil
- 4 large eggs
Swirl
- 1/4 c dark brown sugar
- 2 t cinnamon
- 1/2 c chopped pecans(optional)
- 1 1/2 c diced apples
Instructions
- Whisk together the dry ingredients; set aside.
- Whisk eggs, OJ, canola oil and vanilla until well blended.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Using a hand mixer, blend together thoroughly.
- Butter and flour a tube pan. Preheat oven to 325°F.
- Pour half of batter into the pan.
- Sprinkle half of the swirl mix (directions below) evenly on top of the batter and repeat layers.
- With a knife, offset spatula or wooden skewer, swirl mixture gently to distribute throughout the batter.
- Bake for 1 hour and 20-30 minutes. Toothpick should come out clean. This may be dependent upon your oven so adjust accordingly.
- Remove from the oven onto cooling rack for about 10 minutes. Using an offset spatula, carefully go around the edges. Let it sit for about 15 minutes more, then pull cake up from the sides by grabbing the center tube.
- Using an offset spatula, go around the center tube and along the bottom to release it from the base of the tube pan. Allow it to completely cool, then lift the cake up with hands on both sides onto a cake plate.
- Slice and serve with vanilla ice cream. Store in a covered container. Enjoy!
Swirl
- Core, peel and slice apples. Cut each apple slice in half lengthwise, the dice.
- Mix the dark brown sugar and cinnamon together. Toss with apples and pecans.
- Layer half on half the batter. Repeat. (See above.)
- Swirl gently into batter.
