–Aunt Mildred, was our family’s affectionate name for my Mother-in-Law’s best friend. I can’t think of a single holiday while she was alive that this scrumptious apple cake did not appear.
2 3/4 cups granulated white sugar
1 tsp cinnamon
4 cups AP flour
4 tsp baking powder
1 tsp salt
1 cup orange juice
1 cup Canola oil
4 eggs, slightly beaten
4 large Granny Smith apples, peeled
cored and cut into 1/2″ slices just
prior to assembling in the tube pan.
Preheat oven to 350F degrees.
Mix 3/4 of a cup of sugar and the cinnamon together in a bowl and set aside.
Sift together the flour, 2 cups of sugar, baking powder and the salt.
Make a well in the center of the dry ingredients. Into the well add the orange juice, oil, and the eggs. Beat until well mixed.
Pour half the batter into a well-greased tube pan. Place half the sliced apples over the batter in the tube pan and then sprinkle the apples with half the cinnamon/sugar mixture.
Add the rest of the batter, then the remaining apples and finally sprinkle with the last of the cinnamon/sugar mixture.
Bake for 1 to 1 1/2 hours, or just until cake tester comes out mostly clean.
Cool for ten minutes before carefully running a knife around the edges to loosen and inverting onto a cake plate or dish.
Note: Other countries may call a tube pan by another name, such as pound cake pan, etc. Here are two pictures to clarify, one solid tube cake pan (won’t leak) and one with a removable bottom (easier to remove cakes, just make sure to wrap bottom half of pan in heavy duty aluminum foil to prevent any batter leaking out)