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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I got this recipe from Rachael Ray's Everyday Magazine. Ingredients:
1 cup canola oil |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
3 teaspoons ground cinnamon |
6 granny smith apples, peeled, cored and thinly sliced |
2 1/4 cups sugar |
4 large eggs |
1/3 cup orange juice |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 12 cup bundt or tube pan.
3. In a medium bowl, combine the 2 1/2 cups flour with the baking powder and 2 tsp of cinnamon.
4. In a large bowl, toss the apples with 1/4 cup sugar and the remaining 1 tsp of cinnamon and set aside.
5. In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and remaining 2 cups of sugar on med speed for 1 minute.
6. Add the flour in 3 batches, mixing until just combined.
7. Add the apples and stir to combine.
8. Transfer to the pan, leaving about an inch from the top, bake until golden and a toothpick inserted into the cake comes out clean, about 1 1/2 hours.
9. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
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