In Part 1 of my tale of 2 apple cakes I gave you a virtual taste of my Mom’s Apple Cake. Hands down a favorite of mine. If you’ve had a chance to make it and inhale it, you know just how good it is. If you haven’t, I’m sorry.
Part 2 of this tale continues the apple induced cake frenzy featuring my apple cake.

This recipe came about one day when I first moved to Austin. I was craving a bit of home that day and had some apples on hand. I decided to give this cake my own flair by adding ingredients that I easily had on hand. The results? Apple loaded. Layered gooey, divine and fancy. In a cake. And of course it’s simple to make. Robyn’s Apple Cake, tastes of down-home, Texas style.

Robyn’s Apple Cake is different than my mom’s in a few ways. Like I said in Part 1 – mine is more of a “German version” in it’s preparation – having layers of apples and a more coffee cake like batter. Mine does not have raisins or nuts – just good ol’ apples! I also bake mine in a bundt pan, to get the nice gooey apple layers. Serve mine with a sprinkle of powdered sugar on the top.
One other thing.
Robyn’s Apple Cake is also missing butter. What? Yep, you heard me right. My creation is suuuper yum without it. Try it. I will tell no lies – when it comes to apple cakes!

I love my apple cake because it also falls under the diggity dang delicious category (just like my Mom’s). It is more cake like, than bread like. I have an apple cake confession to make. I have been eating my apple cake for breakfast everyday, oh yeah and did I mention lunch? I have also been known to have a slice after dinner. I’m afraid I won’t be able to stop. Somebody please DON’T stop me! The apples are saucy & cinnamon swirled, sandwiched between layers of cake; the taste reminiscent of an apple fritter. Sounds good huh?
Mom’s Apple Cake and Robyn’s Apple Cake both share the love of apples, cake and home baked comfort. Can’t decide which one to make? I will leave you with some crumbles& crumbs – 2 apple cakes are better than 1!

***Beware I went picture crazy with my new lens – if you want to skip to the printable recipe I understand.
Whew. Now that being said, let’s get started.

Ingredients: 2 cups sugar, 4 large eggs, 1 Tablespoon Vanilla extract, 3 ½ teaspoons baking powder,
½ teaspoon salt,

2 cups all-purpose flour, 1 cup whole wheat flour

1 cup unsweetened applesauce,  1 small lemon, 4-5 medium apples of your choice (I used cameo and golden delicious),

juiced and zested or zested and juiced.

Set aside the juice and zest.

Let’s start with the Apple Mixture:

4 – 5 medium apples, about 6 cups peeled, cored cut into 1/2 inch pieces,
1 Tablespoon of the lemon juice

3 teaspoons ground cinnamon, and

6 Tablespoons sugar.

Give it a good toss and turn. Taste it. Good? Gooood.

Set it aside to marinate. Ahhh.

Now for the cake.

In a small bowl add the wheat,

all-purpose flour,

baking powder,

and salt.

Wire whisk to combine and set it aside.

In a large bowl combine the remaining lemon juice and zest,

the sugar,

applesauce,

and vanilla extract.

Using a hand mixer or Kitchenaide, mix on low until blended. If using the Kitchenaide use the beater attachment.

Add the eggs in one at a time

mixing well after each addition.

Slowly add the flour mixture to the egg mixture.

Beat on medium speed until batter is smooth and blended.

Robyn’s Apple Cake ready to assemble. Preheat oven to 350°F.

Prepare the bundt pan with grease and flour or use your favorite cooking spray.

Spoon about 1 cup of the batter into the prepared bundt pan.

Top with ½ the apple mixture.

Keep going – cover with about 1 cup batter,

top with the other ½ apple mixture

and then cover with the remaining batter.
Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Smooth it out.

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached.

Cool cake on wire rack until completely cool before turning onto plate.  Cover your eyes.

Naked Apple Cake.

Dust with powdered sugar. Makes 8-10 servings. Or one big ginormous serving.

Look at that! Fancy, delicious and down-home.

The Apple of my eye.

 Printable Recipe

Robyn’s Apple Cake

Cake:
2 cups sugar
4 large eggs
1 cup unsweetened applesauce
1 Tablespoon Vanilla extract
1 small lemon juiced and zested (reserve 1 Tablespoon juice for the Apple Mixture below)
Juice and zest the lemon reserving 1 Tablespoon of the juice for the apple mixture. In a large bowl combine the sugar, applesauce, the remaining lemon juice and zest, and vanilla extract. Mix on low until blended. Add eggs in one at a time mixing well after each addition. Add flour mixture to egg mixture. Beat on medium speed until batter is smooth and blended.

2 cups all-purpose flour
1 cup whole wheat flour
3 ½ teaspoons baking powder
½ teaspoon salt
In a small bowl wire whisk the flour, salt and baking powder together.

Apple Mixture:
4-5 medium apples Of your choice; about 6 cups peeled, cored cut into 1/2 inch pieces
6 Tablespoons sugar
3 teaspoons ground cinnamon
1 Tablespoon Lemon Juice
In medium bowl, core and peel apples. Cut into ½ inch pieces. Sprinkle with 1 Tablespoon lemon juice, cinnamon and sugar, mix and set aside.

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.

Spoon about 1 cup of the batter into the prepared bundt pan. Top with ½ the apple mixture. Cover with about 1 cup batter, top with the other ½ apple mixture and then cover with the remaining batter. Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached. Cool cake on wire rack until completely cool before turning onto plate. Dust with powdered sugar.

Makes 8-10 servings.