Yield: 1 servings
|3 cups||Unbleached all-purpose flour|
|2 tablespoons||Wheat germ; (optional)|
|1 tablespoon||Baking powder|
|6 smalls||Rome; Granny Smith,|
|; Yellow Delicious,|
|; or other|
|; low-moisture apples|
|½||Lemon; Juice of|
|1 cup||Vegetable oil|
|1 tablespoon||Vanilla extract|
|½ cup||Orange juice|
Preheat the oven to 350 degrees. Grease and flour a 9-inch springform pan.
In a bowl combine the flour, wheat germ, salt, and baking powder and set aside.
Peel, core, and slice the apples into eighths and place in another bowl.
Sprinkle with lemon juice.
In a third bowl beat the eggs until foamy. Add the vegetable oil and 1¾ cups of the sugar and beat well. Stir in the vanilla. To the egg mixture, alternately add the dry ingredients and the orange juice. Pour half the batter into the prepared pan. Cover with half the sliced apples.
In a small bowl mix the remaining ¼ cup sugar with the cinnamon and sprinkle half over the apples. Cover with the remaining batter.
Starting at the outside of the pan, neatly place the remaining apple slices in overlapping concentric circles. Sprinkle with the remaining cinnamon-sugar mixture.
Put some aluminum foil on the bottom of the oven in case the batter leaks.
Bake the cake on the middle rack for 1 ½ hours, or until a toothpick inserted in the center comes out clean. If the cake starts to darken on top, cover with aluminum foil. Cool on a rack before you carefully remove the cake from the pan.
Yield: 1 cake
Converted by MC_Buster.
Per serving: 3901 Calories (kcal); 237g Total Fat; (53% calories from fat); 27g Protein; 434g Carbohydrate; 748mg Cholesterol; 2759mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 45 ½ Fat; 27 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9381 Converted by MM_Buster v2.0n.