Tiny New York Kitchen: Nana’s Apple Cake

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By Victoria Hart Glavin of Tiny New York Kitchen

Nana’s Apple Cake has quite the following. The incredibly moist texture has to be the reason for its popularity. It’s perfect as a breakfast cake and, with a light dusting of powdered sugar, doubles as a dessert.


  • 4 Granny Smith Apples (Peeled, Cored & Chopped Into Chunks)
  • 2 1/2 Teaspoons Ground Cinnamon
  • 6 Tablespoons Sugar
  • 2 3/4 Cups Unbleached Flour (Sifted)
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1 Cup Vegetable Oil
  • 2 Cups Sugar
  • 1/4 Cup Orange Juice
  • 1 Tablespoon Vanilla Extract
  • 2 Teaspoons Orange Zest
  • 4 Eggs

Preheat your oven to 350 degrees. Grease an angel food cake pan. In a medium-size bowl add apple chunks. Toss apple chunks with cinnamon and 6 tablespoons sugar. Set aside.

In a large-size bowl combine sifted flour, baking powder, and kosher salt. In a medium-size bowl whisk together oil, orange juice, orange zest, sugar, and vanilla. Add wet ingredients into dry ingredients. Stir to combine. Add eggs one at a time. Incorporate eggs into mixture, but don’t overmix.

Add 3/4 of apples and mix into batter. Pour into prepared pan. Sprinkle remainder of apples on top of batter. Place in oven. Bake for 1 1/2 hours until done. Remember that every oven heats differently so check at 1 hour and 15 minutes. Remove from oven. Let cool in pan before removing.

Makes 1 cake. Serves 8.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.