Apple Cake

A perfect fall day requires the scent of apple or pumpkin from the oven. Today was apple day.

Apple Cake

3  (about 1 1/2 pounds) Granny Smith apples, halved and cut into 1/2-inch-thick wedges
2 cups (about 1 pound) Macintosh apples, halved and cut into 1/2-inch-thick wedges
1 Tablespoon fresh lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoons kosher salt
1 1/8 teaspoons ground cinnamon
4 large eggs
2 cups sugar
1 cup canola oil
1/2 cup orange juice
2 1/2 teaspoons pure vanilla extract
Confectioners’ sugar

Directions

Heat oven to 350 degrees F. Coat a 9×13-inch baking pan with cooking spray. Line with parchment, leaving an overhang on two sides.

In a large bowl, toss the apples with lemon juice. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon cinnamon.
In a large bowl, whisk together the eggs, sugar, oil, orange juice, and vanilla. Add the flour mixture and whisk together just until combined. Add half the apples and mix to combine. Spread into the prepared pan.
Arrange the remaining apples on top. Sprinkle with the remaining cinnamon and bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Let cool for 15 minutes in the pan, then, using the overhangs, transfer cake to a wire rack to cool completely; dust with confectioners’ sugar.

Source:  Woman’s Day

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