Apple Cinnamon Cake

By ldelmas

This recipe is prepared with the Apple Pro Peeler with Apple Slicer & Core Ejector (K6635).

Preparation

Step 1

Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan. To prepare the Cinnamon Topping, combine the cinnamon and sugar together in a small bowl; set aside. To prepare the cake, combine the flour, salt, baking powder, and cinnamon in a large mixing bowl. Set aside. In the bowl of a stand mixer, fitted with a whisk attachment, whip the sugar, eggs, vanilla, and oil on high speed until light yellow in color. Reduce the speed to low and alternate adding the dry ingredients and the orange juice. Mix until fully incorporated. Pour half the batter into the prepared pan. Top with half the chopped apples and half the cinnamon sugar mixture. Pour in the other half of the batter and top with the remaining apples and cinnamon sugar. Bake for 70–80 minutes until a toothpick inserted in the middle comes out clean.
The flavor-balance of this cake is just perfect. The tartness of the Granny Smith apples is beautifully offset by the cinnamon-sugar mixture. And that whole cup of vegetable oil imparts a spongy, pound cake-like consistency. Now, as I always say, everything in moderation including moderation. If you'd rather not use a whole cup of vegetable oil, substitute a 1/2 cup (or more) of oil with applesauce. (It is Apple Week, after all!) You can also use a sugar substitute to replace all or some of the sugar. But, be sure to put every bit of 3 cups of apples in this cake, foodies. Apples are loaded with vitamin C, potassium, and fiber. If you leave the skin on, you get even more of that precious fiber. One large apple usually yields about 2 cups of chopped apples; a medium apple is more like 1-1/2. If you've got a little more than 3 cups, use it. Just add an extra pinch of sugar to make sure the cake isn't too tart