This apple cake recipe is adapted from one I found in my grandmother’s archives, and is a wonderful way to use apples during their prime season. Using oil instead of butter makes the cake super moist and tender. Add a tablespoon of fresh minced ginger if you like for added spice and flavor!
Photo and recipe by Maren Ellingboe!
A bit confused by the wording of Step 2. Does it mean that 2 of the apples get cut into small pieces and stirred into the batter and the other 2 apples get cut into wedges and arranged on top as in the photo? Thanks.
Apologies about the confusion! Cut two of the apples in 1/2 inch pieces and stir into the batter, and then cut the other two apples into wedges, and set the wedges aside. … Spread the batter into prepared pan, and then arrange the wedges on top of the batter 🍎💚