European apple cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Cortland apples; peeled, thinly sliced |
| ½ | cup | Granulated sugar |
| 3 | tablespoons | Cinnamon |
| 3½ | cup | Flour |
| 1½ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Canola oil |
| 4 | Eggs; lightly beaten | |
| ¼ | cup | Orange juice |
| 2 | teaspoons | Vanilla extract |
| Confectioner's sugar; for dusting pan | ||
Directions
In a bowl, combine sugar and cinnamon and apples. Toss well and set aside.
Set oven at 350 degrees. Grease and flour a 10 inch tube pan.
In a large bowl combine flour, sugar, baking powder, and salt. Stir with a wooden spoon and make a well in center.
To the well add the oil, eggs, orange juice, and the vanilla. With the spoon, stir the wet ingredients into the dry ingredients just until mixture forms a batter.
Spoon a third of the batter into the prepared pan, smooth with spatula. Add half the apple mixture and repeat layers ending with batter. Note: Don't worry if the last layer of batter doesn't cover apples. Tap the cake once, hard, on the counter to settle air pockets.
Bake 65 to 70 minutes or until toothpick inserted into the center comes out clean. Remove from oven and set on wire rack. Run sharp knife around sides and center to release cake. Turn cake unto rack and set it right side up.
Let sit at room temperature for several hours and sprinkle with confectioners sugar.
NOTES : Try adding a little nutmeg and ginger to the apple mixture.
Recipe by: Boston Globe Magazine Posted to MC-Recipe Digest V1 #794 by Dan Taylor <dant69@...> on Sep 20, 1997