Apple Swirl Cake

  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 12
  • Ingredients

  • 2cupsapples
  • 3tablespoonssugar
  • 1teaspooncinnamon
  • 2cupssugar
  • 1cupcooking oil
  • 4eggs
  • 1/4 cuporange juice
  • 2teaspoonsvanilla
  • 3cupsflour, Sifted
  • 1tablespoonbaking powder
  • 1/2 teaspoonsalt
  • Directions

  • Peel, core, and chop apples into small pieces.
  • Mix together with 3 tablespoons sugar and cinnamon.
  • Set aside.
  • In large bowl, combine sugar and cooking oil; beat.
  • Add eggs, orange juice, and vanilla.
  • Sift together flour, baking powder, and salt; add to creamed mixture.
  • Beat until smooth.
  • Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.
  • Repeat.
  • End with layer of batter on top.
  • Bake at 325 degrees F for 60 minutes or until cake tests done.
  • Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
  • Sprinkle with confectioners sugar.
  • Reviews

  • “I’ve made this same recipe for years and there’s never a crumb left.The apples just make it so good.I first tasted this at a friend’s house at least 25 years ago and I’ve made it on many occasions since always with good success! A truly terrific cake!”

  • “I made this cake for the first time today and I have to say it was one of the very best apple cakes I have ever tasted.My husband thought it was terrific.It will be one of our favorites from now on.”

  • “GREAT! We loved it. Made dietary changes as follows: substituted 50/50 sugar/splenda for the sugar, apple juice for orange juice (that was all I had) and used 1/4 cup oil and 3/4 cup unsweetened applesauce in place of the oil.”

  • “This was an excellent cake! Very moist! I used 1/2 melted butter and 1/2 vegetable oil; reduced the sugar by 4 tbsp. (I live in a high altitude area); I used 3 Fuji apples and got a little over 2 cups of fruit. I did not have orange juice on hand so I used nonsweetened apple cider and it came out fine. Once the cake was cooled, I drizzled with a caramel glaze (1/4 cup melted butter, 1/2 cup brown sugar, 1/8 cup half & half) and it added a nice little topping to this beautiful cake. Will make this again and try using all butter in the cake batter. To keep the cake from sticking to the pan I used Kittencal’s recipe #78579 – I swear by it!! Works like a charm every single time!! Thanks for posting, this was super delish and super easy!! Update: I made three more of these cakes using 1 cup of melted butter and they came out perfectly! Much better than the oil. Will be using butter from now on (and I will be making this cake many more times!!)”

  • “This was everything i was hoping for! i had all these apples sitting around and wanted something sweet for a party- let me tell ya, i picked the right recipe! Everyone loved it! If i could bottle the smell of it baking i would be a wealthy woman! Thanks alot, i will make this over and over i’m sure! Instead of powdered sugar i used a glaze (1stick butter, 1/4c milk, 1c b. sugar melted over the stove and drizzled on) try it you will not regret it! i also substituted apple cider for OJlike another review…”

  • “I love it when I find my recipe on food.com!Then I don’t have to input it.This is a fabulous recipe.I have been using it for over 10 years.I have had someone ask me for the recipe almost every time I make it… it’s delicious.I sometimes increase the apple/cinnamon/sugar mixture and I think it’s an improvement to an already wonderful cake.I like the idea of dusting with powdered sugar or adding a glaze (for aesthetic appeal… I’m going to try it).”

  • “Delicious. It tasted like a coffee cake.”

  • “A family and friends favourite for over 30 years. Wonderful with a scoop of vanilla ice cream on the side.”

  • “Wonderful cake. Took the suggestion of an earlier reviewer and reduced the oil to 1/4 cup and added 3/4 cup apple sauce. The baking time is right on spot, the cake is moist, but not too moist, it slices well, in short, a great cake. Wanted to see if it also would freeze well but got no chance, it was gone before I knew it. Will certainly make again.
    Thanks for posting.”

  • “I thought this cake was ok.It was not a big hit with my family.I did reduce the sugar to 1 cup so perhaps this change made a difference.I prefer healthier recipes so I will try another.Thanks for sharing!”

  • “This made a lovely, moist apple cake. I didn’t have orange juice on hand, so I substituted apple sauce, and it worked out well. I also added just a pinch of nutmeg to the batter. Great recipe!”

  • “I’ve made this cake twice in as many days. It is delicious and so easy! I used apple juice both times, and closer to 3 cups of apples than the 2 called for. I really enjoyed the fact that the cake is plain and all the cinnamon is right next to the apples. I used a nice tart apple (jonathan) that we got at a local orchard and this cake was a perfect way to showcase the apples. I posted a picture of this cake plain–that’s how I ate it, although some people chose to drizzle a salted caramel sauce over it and that was pretty tasty, too. I wish I could say how long this cake will keep, but I haven’t been able to keep it longer than a day–it gets devoured. Thanks for a great recipe!! Update: I edited the type of apple used.”

  • “Wow, was this cake ever good! My family enjoyed every last crumb!”

  • “Great cake!I added extra apples and had to bake a bit longer but it turned out lovely.”

  • “Other than adding in some nuts, I followed the recipe and it was really a great dessert.Even my DS and DD loved it!My dessert loving DH gave it thumbs up, so it’s a go again here!Thanks!”

  • “This was a very tasty cake.Texture was great.Will make again soon.Thanks for posting.”

  • “Made this for a family get together and everyone loved it!I think next time I will try making in a 13×9 pan with more apples and a streusel topping for a coffee cake.”

  • “SO YUMMY!!!!I don’t even like cake but this one was fantastic!I had to use a tube cake pan and it was a little hard to get the cake out…but I make an orange juice and confectioner’s sugar glaze to cover up what had stuck to this inside of the pan.DELICIOUS!”

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