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A MARIO BATALI RECIPE

Selma’s Apple Cake

Interpreted by Liz Hong

Post_Image_Food Day Apples_10_17_2014_29
To be honest, apples aren’t my most used ingredient. But every year team Mozza cooks a dinner at the home of one of our regulars. And they always have a simple apple cake in the kitchen—nothing fancy, just a basic bundt cake—and everyone working the event devours it by the end of dinner.

 

Turns out it’s a recipe passed down from the homeowner’s mother. It’s super simple and equally delicious. Perfect for Fall: in New York or California.

-Liz


Ingredients

Chef at Pizzeria Mozza in LA

2 large eggs

2 cups sugar

1 cup canola oil

3 cups All Purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

3 cups apples, chopped

Directions

Preheat oven to 350 degrees F.

 

In a large mixing bowl, beat the eggs then add sugar and oil. Stir to combine. In a smaller bowl, combine the dry ingredients. Slowly add the dry ingredients, stirring to make a batter. Add the vanilla extract then the apples.

 

The dough will be very stiff, so you might need to incorporate the apples with your hands.

 

Pour the batter into a liberally-greased bundt pan or baking dish and bake 45 to 60 minutes or until golden brown.

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