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Layered Apple Cinnamon Cake




Source of Recipe


Marcy Goldman.


List of Ingredients




Apple filling:
5-6 C. sliced, peeled apples
2 T. fresh lemon juice
1/4 C. sugar
1 T. ground cinnamon

Cake:
2 C. sugar
1 C. vegetable oil
1 T. vanilla extract
1/2 C. fresh orange juice
4 eggs
3 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
small pinch of nutmeg

Topping:
Ground cinnamon and granulated sugar, for sprinkling


Recipe



Preheat the oven to 350*F. Generously grease a 10-inch tube pan, a 12-cup Bundt pan, or two 8- by 4-inch foil loaf pans.

Filling: In a bowl, toss the apples with the lemon juice, sugar, and cinnamon.

Cake: Place the sugar, oil, vanilla, orange juice, and eggs in a large bowl and whisk until smooth. Fold in the flour, baking powder, salt, and nutmeg and blend to make a smooth batter.
Spoon a little more than one third of the batter into the prepared pan(s). Cover with half the apple mixture, then repeat with the remaining batter and filling. Sprinkle the top lightly with additional sugar and cinnamon. Place the cake on doubled-up baking sheets and bake for 60 to 70 minutes, until the top is slightly crusted and richly golden in color, and a cake tester inserted in the center comes out clean.
Let the cake rest in it's pan for 20 minutes before removing it.