My Favorite Apple Cake

This new recipe made 4 people very happy after dinner!  

I found this recipe on Boston.Com, it was under the "Most E-Mailed" articles. So naturally I had to read it. The article said that the cake has a remarkably moist texture from the oil and orange juice. It does!

I put my faith in the article that there would be enough batter when I layered the four Cortland apples, I was skeptical, but there was enough batter!

The cake tastes delicious, it's easy to put together, just like the article states. The article also goes on to say it keeps well, ahh, that will NOT be a problem. 

Ingredients

Butter (for the pan)
Flour (for the pan)

1 cup canola oil (I used vegetable oil because I didn't have canola)
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract (I used orange extract because I was out of vanilla)
3 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 baking apples (peeled, cored & thinly sliced)
1 tablespoon ground cinnamon mixed with 5 tablespoons granulated sugar
Confectioners' sugar (for sprinkling)

Set the oven at 350 degrees. Butter a 10-inch tube pan, line the bottom with a piece of parchment paper (I used wax paper) cut to fit it, and butter the paper. Dust the pan with flour, tapping out the excess.

In an electric mixer, combine the oil, eggs, orange juice, and vanilla. Beat until smooth.

Add the flour, sugar, baking powder, and salt. Beat just until smooth again, scraping down the sides of the bowl.

Spoon one-third of the batter into the pan (barely a layer). Smooth the batter with a metal palette knife. Gently press half the apples into the batter (OK to overlap). Sprinkle with half the cinnamon-sugar mixture. Add one-third more batter, the remaining apples, and all but 2 tablespoons of the remaining cinnamon-sugar. Cover with batter, smooth the top (it may not cover the apples; that's OK), and sprinkle with remaining cinnamon-sugar.

Bake the cake for 60 to 70 minutes or until the top is firm and a skewer inserted into the cake comes out clean. Transfer to a wire rack to cool. 

With a small knife, cut around the inside and outside edges of the cake to release it from the pan. Turn the cake out onto a plate. Set another plate on top and invert again so the cake is right-side up. Sprinkle with confectioners' sugar.

Serves 8, 10, or 12 (depends on how big you slice the pieces!)

I hope you enjoy it as much as we did!

P.S.  You could also add chopped walnuts or pecans to the sugar cinnamon mixture and make more of an apple coffee cake!

P.P.S. I made a few substitutes because we were at the cottage in Maine, and since we're only up on occasional weekends I have run out of items, and I wasn't going to run to the market!  My substitues were not even noticed!

P.P.P.S.  Your home will smell devine!

I linked up with the following parties!
Pink Saturday