Dessert — ADAGIO’s Fresh Apple Cake

This is based on a recipe from the Gourmet Cookbook, edited by Ruth Reichl, 2004. I have made modifications. I have always baked this cake in a Bundt cake pan, but I would expect it to do well as two round cake layers, with the cooking time reduced to about 45 minutes. I like to substitute 1/2 cup applesauce for 1/2 cup of the Canola Oil, as described below.


  • 3 cups all purpose white Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1-1/2 cups Canola Oil (or 1 cup Canola Oil and 1/2 cup applesauce)
  • 3 large Eggs
  • 2 cups Brown Sugar
  • 1 Tablespoon ground Cinnamon
  • 1/2 tsp grated Nutmeg
  • 1 Tablespoon dark Rum or 1-1/2 tsp Rum extract
  • 1 tsp Vanilla Extract
  • 3 medium-sized Apples, peeled, cored, and cut into 1/4 inch dice
  • 1/2 cup dried Cranberries
  • 1/2 cup whole Almonds


A 12-cup Bundt cake pan


  1. Put a rack in the middle of the oven and preheat to 350 ° F (175° C).
  2. Thoroughly butter and flour the Bundt pan, knocking out excess flour.
  3. In a medium sized bowl, mix together the Flour, Baking Soda and Salt.
  4. In a larger bowl, whisk together the Oil, Eggs, Sugar, Cinnamon, Nutmeg, Rum/Extract, Vanilla (and applesauce if you are using it), until just combined.
  5. With a large spoon or spatula, fold in the flour mixture until just combined, then fold in the Apples, Cranberries and Almonds.
  6. Spoon the batter into the pan.
  7. Bake in a preheated 350 ° F (175° C) oven, until a knife or a wooden toothpick inserted deep into the center of the cake comes out clean — about 1-1/4 hours.
  8. Cool the cake upright in the pan on a rack for 10 minutes, then turn the cake upside down onto the rack to cool completely.
  9. Remove the pan from the cake after it has cooled.

Serve plain or with Rum Sauce and Whipped Cream.



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